Pan-Fried Garlic Bread Toasts
Zesty, crunchy toasts made from sliced bread and rubbed with garlic! These pan-fried garlic toasts are a great sidekick to almost any soup. They're also wonderful with all sorts of spreads, pâtés, veggie dips, or roasted vegetables. They come together quickly and easily, and if you like, you can scatter a little finely chopped dill over the finished toasts.
Cooking method
-
Step 1:
Gather the ingredients for these pan-fried garlic toasts. You'll need a few slices of white sandwich bread — pre-sliced works best for neat, even toasts. Also set out a little vegetable oil and some garlic, ideally fresh. I use unrefined corn oil, but any oil you like will do.
-
Step 2:
I don't love it when toasts come out too greasy and oil-soaked, so instead of pouring oil into the pan, I brush it right onto the bread slices with a silicone brush. Brush one side of each slice with oil.
-
Step 3:
Lay the slices oiled-side down in a well-heated dry skillet. Now brush oil onto the second side — the one facing up.
-
Step 4:
Toast over slightly-above-medium heat until they're as golden as you like. Carefully flip and toast the second side the same way.
-
Step 5:
Move the finished toasts to a plate and rub them with a halved garlic clove. Or, if you prefer, spread on some finely grated garlic with a fork. I like to just rub them. The pan-fried garlic toasts are ready! Serve them right away, while they're fresh and crispy.
- For these garlic toasts, it's best to use fresh, young garlic. If the garlic is old, remove the green germ from the center (if there is one) to take the harsh edge off the smell and taste. You can use the freshest bread or day-old — day-old works just as well. Very fresh bread will give you toasts with a softer center.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Loaf - 273 kcal/100g
