Rustic slices of bread brushed with a garlic and parsley oil and grilled crisp over indirect heat.
Sometimes, even if it seems almost impossible, you can actually tire of the traditional garlic baguette — and that is where these come in: the perfect way to make a new take on a classic garlic bread.
The most important thing in this recipe is a good rustic white loaf; it does not work with a standard sliced loaf. Day-old bread is fine, and ideally it should be the chewy, open-textured kind for the best result. Grill the slices until they are crisp on the outside but still soft and chewy in the middle.
So never throw out leftover bread: pop it in the freezer and you will always have the makings of a batch of these.
We like to use this rustic white loaf with manitoba flour or a good Dutch oven bread.
De smager himmelske
Tusind tak for de søde ord Lisbeth:)
Warm wishes, Dianna