niedziela, 22 stycznia 2012

Toasts (perfect with salad)

My favourite part of the salad?


You have to admit, that it is a nice feeling when between bites of salad you eat something crunchy. Garlic aroma, note of parsley and good olive. Yes, please.

baguette, don’t have to be very fresh
3 tbsp olive
1 garlic clove
1 tbsp finely chopped parsley
salt, pepper

Slice baguette (slices should be about 5 mm /0,2 in/ in thickness). Each slice rub with garlic clove, place on the lined baking tray lined. In a bowl mix olive with parsley, using a brush put the mixture on each slice of baguette. Season with salt and pepper, bake at 160 oC (320 F) until golden.

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