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Garlic Cheesy Toast with Garlic Confit (Slow-Cooked Cloves in Oil)

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This Garlic Toast takes garlic bread to a new level! Sourdough Bread gains flavor from the outdoor grill – kissed twice with garlic… Garlic Confit Oil and Softened Garlic Confit Cloves

Use the garlic confit oil to brush the bread, then grill. Top each slice with a softened, creamy garlic clove and spread
To the grilled bread add grated aged gouda, pepper flakes and fresh herbs and broil until just bubbly

Sourdough Bread is bathed with garlic oil, grilled – then a softened garlic clove is spread all over, then broiled with some grated Aged Gouda Cheese and a touch of Hot Pepper Flakes and chopped Marjoram and Oregano. YUM!

A little soft on the inside, crispy around the edges…not quite a “toast” ~ just the most DELICIOUS garlic bread/toast you ever had! And, quite simple to prepare!

Taken to a new level using Garlic Confit ~ See my easy recipe, SO worth making and storing in the refrigerator. Has endless uses: The garlic oil can be used for drizzling and cooking; the softened cloves create a creamy mass and elevate many everyday meals and recipes.

Serve these toasts with a hearty soup and salad for a wonderful meal… and remember the secret to the best-ever garlic toast/bread – Garlic Confit.

Enjoy!
Karen

In praise of Sourdough!
I love sourdough bread for it’s health benefits, tangy flavor and crispy crust.

  • Real sourdough bread, which is slow-fermented bread may be easier to digest.
  • Baked in rough-looking globes, unlike the neat rectangles of factory made bread, it has a chewiness, a flavor, a satisfying depth.
  • A “starter” of combined flour and water is fermented over several days with regular additions of flour and water by the wild yeasts and lactobacilli naturally present in ground grain: this starter is then added to the baker’s dough, which is left to rise for several hours, and produces delicious bread full of holes, with a firm springy crust.
  • When people switch from supermarket to sourdough bread, they’re often delighted to find they can eat it without bloated belly discomfort. Some find that I could actually eat it with no ill effects.
  • In the long slow fermentation that produces sourdough bread, important nutrients such as iron, zinc and magnesium, antioxidants, folic acid and other B vitamins become easier for our bodies to absorb.
  • Gluten sensitivity? In the sourdough process, gluten is broken down and rendered virtually harmless. Can we actually eat it with no ill effects?
  • The longer soaking and rising times in the preparation of sourdough breaks the protein gluten into amino acids, making it more digestible.
  • Similar to other fermented foods like sauerkraut, kefir, pickles, and kombucha, sourdough bread is fermented by using lactobacillus cultures (a probiotic, aka bacteria that benefits your gut.)

Enjoy!
Karen

Brush Garlic Confit Oil on the Sourdough Bread and Grill
Onto the Grilled Bread, mash a Clove of Softened Garlic, spread
Garlic Confit ~ luscious softened garlic surrounded by a blend of healthy oils… it’s easy too! (See Recipe)
Next week’s Recipe!: Fall Salad with Baked Pears, Pomegranate Seeds and a Zesty Garlic Confit Vinaigrette… goes great with the toast!
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