Garlic toast to go with your pasta and soup

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

7 Responses

  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!

  2. it’s that easy pala! thanks for sharing :D

    • 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!

      • “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.

  3. 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.

  4. 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!