Garlic toast to go with your pasta and soup

casaveneracion.com Garlic toast to go with your pasta and soup

Pasta is good and soup is lovely. But, with garlicky buttered toast on the side, pasta is better and soup is lovelier. This is how I like to make my garlic toast. I mix grated garlic, salt, white pepper and parsley to softened butter, spread the butter on bread and then I put the bread under the broiler for five to seven minutes.

The flavored butter can be prepared in bulk and kept in the fridge in a covered container. The butter is even more flavorful after a day. Same principle as making herbed butter except that there’s no need to roll the butter into logs. Just let the butter warm to room temperature about fifteen minutes before you need it so that it gets soft enough to spread.

Recipe: Garlic-butter toast

Ingredients

  • 250 g. of butter
  • 4 cloves of garlic, grated
  • 1 tsp. of salt
  • a pinch of white pepper
  • 1 tbsp. of finely snipped parsley

Instructions

  1. Allow the butter to soften to spreading consistency.
  2. casaveneracion.com Garlic toast to go with your pasta and soup
  3. Stir in the garlic, salt, pepper and parsley.
  4. casaveneracion.com Garlic toast to go with your pasta and soup
  5. Spread the butter on your bread. Any kind of bread so long as it isn’t too sweet.
  6. casaveneracion.com Garlic toast to go with your pasta and soup
  7. Broil in a preheated 400F oven (or grill, if that’s your thing) for five to seven minutes.
  8. Serve the garlic toast with your favorite pasta dish (like baked mac) or soup.

Quick notes

The yield will vary depending on the size of your bread and how liberally you spread them with butter.

To snip the parsley, use kitchen shears instead of a knife. The leaves get less bruised that way.

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): variable





Comments

  1. dhale says

    ahh. so that’s how it’s done properly :) what i’d usually do is fry the garlic and add the butter in the pan. the butter gets burnt at konti tuloy natitira for me to use with my bread. hehe. engot lang. tnx ms. connie. as usual :)

    • LK says

      hahaha! me too… engot lang… try ko nga ito pero using spreadable butter para walang waiting time. thanks Ms. Connie!

    • says

      i was wondering pala ms. connie if we can make a the garlic butter ahead of time and just keep it inside the fridge? so when we want to make one, we’ll have some ready to spread nalang :D how long is the shelf life of this kaya? :) ty!

      • says

        “if we can make a the garlic butter ahead of time and just keep it inside the fridge?”

        That’s what the second paragraph of the post is about.

        Re: shelf life. That depends on the expiration date of your butter and the condition of your fridge.

  2. Susan C. Flores says

    Hi, Ms. Connie. I want you to know that opening your site is the first thing that I do when I turned on my computer. Thank you very much for this garlic bread recipe, the favorite of my children to go with their spaghetti and carbonara. My daughter and I also love your bokchoy and tofu recipe.

  3. A says

    It’s nice to see people use real butter, which is definitely paler compared to commercial margarines or butter compounds, The latter are somewhat acceptable substitutes for baking, but real butter is just lovely! This garlic butter of yours would go great with grilled fish like marlin or tuna or tanigue, I imagine. Or as a dip for mussels!

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