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.
Use a teaspoon or a small offset spatula to spread on bread, broil the bread and you have garlic toast.
How many pieces of garlic toast you can make with this recipe 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.
- 250 grams butter
- 4 cloves garlic grated
- 1 teaspoon salt
- white pepper
- 1 tablespoon parsley finely snipped
- Allow the butter to soften to spreading consistency.
- Stir in the garlic, salt, pepper and parsley.
- Spread the butter on your bread. Any kind of bread so long as it isn’t too sweet.
- Broil in a preheated 400F oven (or grill, if that’s your thing) for five to seven minutes.
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