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Cooking for a Delicious Life: A Lauren Groveman Kitchen Instructional Video Series

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Garlic Toasts

To me, this garlic toast recipe is like a favorite pair of shoes. I always pull it out when I want to feel comfortable. In addition to serving them before dinner, with cocktails, they are also a wonderful partner for a salad, a soup meal or a casual supper. When serving these toasts for cocktails, broil them about five minutes before your guests are due to arrive, since the aroma from both, the sizzling garlic and the parmesan cheese provides an awesome way to welcome your friends. Also, if planning to serve the toasts on a platter with further embellishments on top (try my Savory Mushroom Spread, a real family favorite!) don’t apply them until your guests arrive. Usually, after pre-broiling the toasts on both sides, I turn them over so the cheese side is up and I just keep the broiler on. That way, when my guests arrive, I can just run them under intense heat, to freshen things up.

Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.

Special Equipment:

  • Large shallow baking sheet
  • For the garlic toasts:
  • 1 stick butter, softened or use ½ cup Garlic Confit oil or extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons minced flat-leaf Italian parsley
  • 1 tablespoon chopped fresh basil (optional)
  • ½ teaspoon crumbled dried oregano
  • Freshly ground black pepper, to taste
  • 10 slices of best-quality, crusty Italian bread with sesame seeds, cut into 1/2-inch thick slices
  • About ½ cup freshly grated best-quality Parmigiano-Reggiano cheese

1. To assemble your garlic butter or oil: Combine the softened butter or oil with the garlic, parsley, basil, if using, and crumbled oregano. Season with pepper.

2. To assemble the garlic toast, in advance of broiling: Spread a thin layer of the compound butter on both sides of the bread slices and lay them on a shallow baking sheet. Sprinkle the tops, only, with the grated cheese and grind on more pepper.

3. To broil the garlic toasts: Position the oven rack close to the heat source and preheat the broiler. A few minutes before you’re ready to serve, broil the bread, turning once, until golden on both sides. After broiling the second side, turn the slices over, so the cheese-side faces up. Serve hot, piled and passed in a linen-lined basket as an accompaniment to soups or salads, or as a bed for a savory toppings.

Timing is Everything

  • The garlic butter can be made ahead and kept in the refrigerator, well covered, for a week. If using oil, three days. If using butter, you can also freeze it for up to 1 month.
  • Thaw the butter until very spreadable before using.
  • If your bread is very fresh, the garlic toasts can be fully assembled, but not toasted, two days ahead, and stored in the refrigerator, securely covered. Let the slices come to room temperature before broiling

SHOPPING LIST

At-a-Glance Reminder of Ingredients

  • 1 stick butter, softened or use ½ cup Garlic Confit Oil or extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons minced flat-leaf Italian parsley
  • 1 tablespoon chopped fresh basil (optional)
  • ½ teaspoon crumbled dried oregano
  • Freshly ground black pepper, to taste
  • 10 slices of best-quality, crusty Italian bread with sesame seeds, cut into 1/2-inch thick slices
  • About 1/2 cup freshly grated best-quality Parmigiano-Reggiano cheese

From the supermarket shelf:

  • Crusty Italian bread or a French baguette, or pocket-less pita bread, for the garlic toast
  • Dried oregano
  • Extra-virgin olive oil (if not using Garlic Confit oil or butter)

From the produce section:

  • Garlic (2 heads)
  • Flat-leaf Italian parsley

From the dairy case:

  • 1 stick butter (if not using extra-virgin olive oil or Garlic Confit oil)
  • Wedge of Parmesan cheese (preferably Parmigiano-Reggiano)
Comments (1)

1 Comment »

  1. […] Also, leftover tonnato sauce is a great dip for raw vegetables and hot, freshly broiled slices of garlic toast. Share and […]

    Pingback by I always have room for Vitello Tonnato « Lauren Groveman: Strengthening Lives through Cooking and Life Coaching — February 27, 2011 @ 8:46 pm

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