Garlic toast

[Oak Smoke]

There was a restaurant in the Texas panhandle that had garlic toast made from the heals of the bread they used. It was on the end of the salad bar and I loved it. I’ve tried to duplicate that flavor quite a few times and failed. The combination of great garlic flavor and the crunch of a toasted heal went together so well. Some recipes I’ve found call for both minced and granulated garlic, several mentioned that it should include salt, but none have come close to what I’m searching for. I hate to think I can’t even do better than the frozen stuff from the grocery store. My mind keeps telling me this should be simple but it has eluded me so far. If you make great garlic toast would you please share how you do it?

[GolfGeezer]

This is one I use now. My wife will eat it all on its own, and we both love it with pasta dishes. Here is a link to the source recipe:

https://www.spendwithpennies.com/homemade-garlic-bread/

I couldn't figure out (I know I've done it before) how to upload the paprika format recipe file.

i just found SheilaAnn 's post on how to do it.

Homemade Garlic Bread.paprikarecipes

[Carolyn]

Garlic and parm, yes, thank you. Downloaded into Paprika.

[SheilaAnn]

I can attest to this recipe. She does a good job. You have to download it because it’s one of those obnoxious sites that’s 85% pop ups and 15% real content.

Know it’s also the kind of bread you use. Don’t use an artisan baguette or country loaf. You want the softer stuff like the kind used for subs/hoagies. But not for cheesesteaks like Amoroso (sp?). Here, I go to the Vietnamese fast food and get their baguette or our grocery store carries a loaf called Filone. Perfect crust on both.

[smokenoob]

I like to:
cut favorite bread in half length wise
spread on room temp butter
hit it with fresh garlic through garlic press (no need to peel!)
sprinkle graded parmesan cheese
into the oven on broil for bout 5 minutes, for crispiness to your taste.
sprinkle on parsley if wife will count it as a vegetable…..
😛

[Purc]

Butter, Garlic and Bread what's not to like? I do roast a whole garlic head in the oven and spread that goodness on toasted bread.

[Carolyn]

I am finding that the current white breads, even the french bread from Albertsons, has a weird texture and taste these days. My husband agrees.
I might have to learn to make French bread. 😬 (me and doughs don't get along, me)

[Dewesq55]

"Heels", just saying. 😳

[glitchy]

You have to click the heels together 3 times and say, there’s nothing like this garlic bread before putting it on the grill.

[Henrik]

Ok, here are two versions I've made over the years. I started out with method A, but now gravitate towards method B, as I think the flavor has more finesse to it, if that makes sense. And it's easier.

Method A
1. Grab half a stick of real (important) butter. Using margarine or other fake/light products is not good. Leave it out on the counter to get it to soften a bit. This usually takes 15-30 minutes, completely depending on room temp. Add a crushed garlic clove into the butter and mix it with a spoon, fork or other tool. I usually grab a fork and mix it manually for a minute or two.

2. Spread the butter, a bit richer than a usual sandwich spread, on baguettes or other favorite bread. Grill it with the butter side up in the oven for 3-5 minutes to melt the butter and crisp up the bread. Use the oven's grill function if you have it, or otherwise run the oven on high.

Method B
1. Again, use real butter. Drop a good dollop into the frying pan, when it goes from sizzling to "quiet", fry up two slices of bread. Flip them over after a few minutes to brown the other side. You want a gentle browning, not dark or burnt.

2. Peel and then cut a garlic clove in half (across, not lengthwise). Use the freshly exposed surface area of the garlic clove halves and brush one side of the bread with it.


I like method B because it is easier and faster. It's very easy to adjust the browning/crisp of the bread this way, and it's quite easy to regulate amount of garlic by using 1-3 garlic clove halves when rubbing/brushing the bread.

[JeffJ]

Try this. Halve a baguette loaf lengthwise. Brush it with olive oil and hit it with garlic powder and put it under the broiler. Once it has become golden brown, pull it and then rub it with halved garlic cloves. The hot toast actually extracts moisture from the garlic and you can actually see it. Then cover with grated parm and put back under the broiler until the park is golden brown. Baguettes are relatively thin and thus have a nice flavor packed surface area to internal bread ratio.