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
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.
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.)