A silly new treat

[Guest guest]

I really like crackers and croutons and other crunchy breadstuffs,

especially garlicky ones, but they usually have tons of oil. Lately,

I've been using my toaster oven to make garlic-flavored croutons and

toast, and it's yummy. I take a tiny bit of water, dampen the top

surface of the bread and sprinkle it with garlic powder and a tiny bit

of seasoned salt. Then if it's for croutons, I cut it in cubes before

toasting in the toaster oven. The little bit of water helps the garlic

and salt to stay on, and it's yummy. I used rye yesterday to make

croutons for my soup, and the other day, I had some toast and it was

good enough to eat plain.

 

Serene

[Guest guest]

We do this at home by toasting French or Italian bread (especially thing

slices in the oven!)

then rubbing a cut garlic clove on the bread. Yumm!!

 

Serene wrote:

>

> I really like crackers and croutons and other crunchy breadstuffs,

> especially garlicky ones, but they usually have tons of oil. Lately,

> I've been using my toaster oven to make garlic-flavored croutons and

> toast, and it's yummy. I take a tiny bit of water, dampen the top

> surface of the bread and sprinkle it with garlic powder and a tiny bit

> of seasoned salt. Then if it's for croutons, I cut it in cubes before

> toasting in the toaster oven. The little bit of water helps the garlic

> and salt to stay on, and it's yummy. I used rye yesterday to make

> croutons for my soup, and the other day, I had some toast and it was

> good enough to eat plain.

>

> Serene

>

>

>

>

[Guest guest]

Sorry -- that was supposed to say " thick " slices, LOL!!

 

Deb wrote:

>

> We do this at home by toasting French or Italian bread (especially thing

> slices in the oven!)

> then rubbing a cut garlic clove on the bread. Yumm!!

>