Friday, July 16, 2010

Garlic Crisps

I originally wanted to make garlic bread, but I did not have a baguette (or French loaf), so I had to make do with normal sliced white bread. because white bread is so much thinner than what garlic bread is normally, I am calling this 'Garlic Crisps'. I simply made a batch of garlic butter, and then spread it onto some sliced white bread, cut into triangles. I topped it with a sprinkle of Parmesan cheese, and toasted it in my sandwich press.

If you don't mind butter (ie. fat), this is delicious. If you love garlic bread, but hate that the flavour doesn't penetrate deep enough, try this. It's buttery garlicky goodness all the way through.

Garlic Butter recipe obtained from 'The Basics: A really useful cookbook' by Anthony Telford

Serves about 8

150 g salted butter, softened (if using unsalted, add 1/2 teaspoon of salt)
2 tablespoons olive oil
4 garlic cloves, crushed
2 tablespoons chopped fresh flat-leaf parsley or chives
¼ teaspoon freshly ground pepper
12 slices white bread, crust cut off and sliced into triangles (or any shape you prefer)
Parmesan cheese

1. Preheat sandwich press. toast bread slices until slightly crisp. Remove from sandwich press.

2. Combine butter, olive oil, garlic, herbs and pepper. Spread a generous amount onto each triangle, and top with a sprinkle of Parmesan cheese. Toast under a sandwich press until cheese is melted and bread is crisp.

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