Whenever spaghetti and garlic bread are on the table, I serve myself about 4 noodles of spaghetti and about 40 pieces of garlic bread. Eventually, I realized I just really liked garlic bread and could do away with the spaghetti symbiosis.
When I make garlic bread, I always cook the garlic in some butter for a few minutes before slathering it on the bread. I've found that the time it takes to toast bread under the broiler is less than the time it takes to get rid of that burny/tangy/don't-breathe-on-me taste of raw garlic. So, a quick saute in some melted butter mellows the garlic and makes toasting only responsible for the bread.
In this case, I sauteed the garlic in some butter, painted it on two slices of bread, topped the bread with halved mini heirloom tomatoes, and grated some parmesan over top of it all. Leave it under the broiler for a few minutes and a delicious, if difficult to eat, open-faced sandwich is on your plate.
0 comments:
Post a Comment