As with infused honey, we feel a bit silly committing this process to (virtual) paper because it’s utterly simple and obvious. But so many guests of our tables have asked, “What did you do to this bread?!” that we feel it must be done.
So, here’s what we’re talking about when we talk about garlic toast (and we talk about it a lot):
• Toast both sides of a thick slice of crusty, rustic bread in the oven or on the grill. (If grilling, we like to brush the bread with a little bit of olive oil on each side first.)
• Cut a fat garlic clove in half. Starting with the crust (because it roughs up the garlic and gets the juices flowing), rub the cut side of the garlic all over every inch of the bread.
• Drizzle the bread with delicious olive oil and give it a good sprinkle of sea salt.
Et voila! Garlic toast fit for an allium king.