Garlic Toasts
Crisp toasts are made from yesterday’s bread — fresh bread soaks up oil like a sponge and turns greasy. The garlic goes on at the end, onto the hot toasts: in the pan it burns within half a minute and gives bitterness instead of aroma. Rye or a dense brown loaf works best.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Servings
- 4
- Level
- Easy
- Per serving
- 220 kcal
Ingredients
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What to use instead
White bread works too, but cut the frying to 90 seconds a side, as it colours faster.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Cut the bread
Cut the bread into sticks about 1.5 cm thick — thinner ones dry right through and become croutons.
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Step 2: Heat the pan
Heat the pan well with two spoons of oil: on a cold pan the bread simply drinks the fat and never browns.
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Step 3: Fry in batches
Lay the sticks in a single layer and fry 2 minutes a side, until golden. Never cover the pan.
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Step 4: Top up the oil
Add the remaining oil for the second batch and let it heat again.
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Step 5: Add the garlic
Tip the hot toasts into a bowl, add the crushed garlic, salt and paprika and toss at once — the garlic should sizzle against the heat.
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Step 6: Serve
Add chopped parsley and serve immediately, while they are still crisp.
Tips & variations
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Tip
For less oil, bake the sticks at 200°C for 10 minutes and add the garlic the same way at the end.
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Variation
Rub the hot toasts with a cut clove instead of scattering garlic over them — a subtler aroma.
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Swap
White bread works too, but cut the frying to 90 seconds a side, as it colours faster.
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Storage
Eat them straight away: within an hour they toughen and the garlic loses its freshness.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 220 kcal | 880 kcal |
| Protein | 5 g | 20 g |
| Fat | 10 g | 40 g |
| Carbohydrates | 28 g | 112 g |
Approximate values calculated from standard ingredient data.
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