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Thread: How do you make garlic bread/toast?

  1. #1
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    Question How do you make garlic bread/toast?

    I've been making garlic toast one way ... forever. Whole wheat sour dough slices, spread with butter, garlic salt sprinkled on, then broil for about 3 minutes until brown.

    Recently, I began mixing 'I Can't Believe It's Not Butter' about half and half with the butter (to make it healthier??) and spreading that on...and it tastes fine...feels about the same as all butter... but I notice there are partially hydrogentated oils in the I Can't Believe product... SO <whew, it's taking me forever to get to my question>:

    How do you all do garlic bread or toast and should we think about reducing the fats in it, and if so how and etc. PS: We inhale these so I have to only make 4 slices for the two of us because if I make more...we (or I - if he doesn't get there fast enough) will eat every one of them.

    PPS: I'd be interested in seeing ANY way you all do garlic bread or taste...even the not so healthy but tasty ways. yum.

    Thanks,

    Brenda

  2. #2
    I use french bread (or any firm bread), mix up olive oil, parsley and garlic, and spread it on the bread with a brush, then grill in the George Foreman, or on the outdoor grill. Yum!

    Debie
    Never take life seriously. Nobody gets out alive anyway.

  3. #3
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    I use garlic powder instead of garlic salt, less sodium. Sometimes I'll put some freshly grated parmesan, other times some Italian seasonings. A friend of mine puts pesto on the bread and then adds a thick layer of shredded Monterey Jack cheese. (This was before her WW days! )

    I use I Can't Believe Its Not Butter all the time, but then I'm not watching out for those oils either.

    Whatever I put on it, I do the same thing, spread it, sprinkle it and then broil it.
    *Susan*

    "One of the advantages of being disorderly is that one is constantly making exciting discoveries."

    A.A. Milne

  4. #4
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    I have a couple of different ways of making it. I used to do it just how you describe, but we've basically stopped using any margarine. So now, I spray the bread with a little olive oil (using my Misto) and then sprinkle on garlic salt. Put this under the broiler for a few minutes. Sometimes, if I want it extra crunchy, I'll do one side and then flip them over and do the same on the other side.

    My other method is not really regular garlic bread, but it is good! I take a loaf of store-bought italian or french bread and slice it lengthwise. On to one side, I spray a bit of olive oil and then sprinkle on cheese - I particularly like to use an Italian blend which has garlic in it. If I don't use Italian blend, I sprinkle a bit of garlic salt on the oil or cheese. Top with the other half of the bread. Wrap the whole thing in foil and bake at about 425 for 10-15 minutes. MMMMMMMMMMM! Not light, but very tasty!!!
    Cooking is like love. It should be entered into with wild abandon or not at all. --Harriet Van Horne

  5. #5
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    Pretty basic here: Slice a loaf of Italian bread, rub it with garlic, brush with olive oil, and sprinkle with garlic (either minced fresh garlic or garlic powder, whichever I grab first) and Parmesan cheese. Stick in the broiler for a few minutes and voila!

    Sometimes I heat up some marinara and make garlic bread sprinkled with Penzey's pizza seasoning to dip in it for dinner.

  6. #6
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    I melt I Can't Believe It's Not Butter with garlic powder or minced garlic, then brush that on slices of French or Italian bread and put them under the broiler. Sometimes I sprinkle the slices with Parmesan before broiling. If I have time, I flip the slices over so both sides get toasted.

    I like melting the butter first because I think that it's easier to spread melted butter than solid butter on soft bread.
    Positive emotion trumps negative emotion every time. - Inception

  7. #7
    When I want really wicked garlic bread, I take softened butter and add minced garlic, whatever herbs I feel like, some grated parmesan, and crushed red pepper. I mix this all up and then smear on french, italian, or sourdough bread. Pop into the toaster oven and that's it. I only make us 1 piece each of this, otherwise it would be too easy to get carried away. Sometimes I will make extra garlic butter and freeze it in 1 T. amounts.

    Other times I brush the bread with extra-virgin olive oil, rub with a garlic clove, sprinkle with sea salt, and run it in the toaster oven for a few minutes.

  8. #8
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    Oh, I forgot another fav. I take softened butter and mustard, mix together well, add sliced green onions. Slather on the french bread and bake or broil. Good stuff!
    *Susan*

    "One of the advantages of being disorderly is that one is constantly making exciting discoveries."

    A.A. Milne

  9. #9
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    OH gosh! Thanks guys!! Now I want garlic bread all the ways you all make it!!!

    So far, while hurrying about making this months Eating Well mag --(Winter 2003 - odd choice of names for early in 2003) -- Ginger & Sweet Potato Soup (baby food??? blah. I can't make my poor husband eat that stuff! Wonder how I can rescue that bland soup. Needs some jalapeno and ??) I did a fast test:

    four pieces of whole wheat sour dough...garlic salt (can't help it, I love the salt part)... on two I spread a lite I Can't Believe It's Not Butter plus 1/4 teaspoon butter (just dropped it on for kicks)...and on the other two...garlic salt and liberal amounts of olive oil.

    This is what shocked me: I couldn't tell which was which. (My husband thought he knew which was the oil, but I'm pretty sure he picked the wrong one.) I'm happy. Olive oil it is!! Now, I can't wait to make it all the other ways you've mentioned above. THANKS!!

  10. #10
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    I take a bit of light I can't believe it's not butter, melt. Add light mayo, 3Cheese (or shredded parmesan), and minced garlic. Spread that on top of the bread & bake. YUM! Unfortunately not light though

  11. #11
    I belong to the butter/minced fresh garlic/herbs group... I generally slice a baguette lengthwise, spread the mixture on, put back together and slice into servings. Then I wrap the garlic bread partially in aluminum foil and bake or broil. Sometimes I do "open face" garlic bread as well -- which gives a crispier finish.


    Of course the recipe above is pretty decadent So, on other nights, I mix up a batch of lowfat spread -- some white miso, a bit of water and garlic. This is OUTSTANDING for a lowfat version of garlic bread. I tend to go a bit light on the miso, since it gets so salty. But the combination is a definite winner. And no -- it won't taste as if you should be serving it with an Asian-flavored dish
    It's so beautifully arranged on the plate - you know someone's fingers have been all over it. --Julia Child
    BURP! Where Food Happens

  12. #12
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    We use butter or olive oil (or a combination) and fresh smushed garlic, no salt but sometimes use fresh herbs. Slice bread, apply garlic butter and broil if using just any old bread. If I make french or french-herb bread I slice whole loaf horizontally, apply garlic butter, wrap in foil, and warm in oven - remove from oven, remove foil, slice, and serve. Occassionally we add a bit of parmesian or similar cheese.
    Anne

  13. #13
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    I use my mom's recipe - I mix melted butter, milk, paprika and garlic powder together, dip chunks of French or Italian bread into the liquid mixture, then dip the bread into grated parmesan cheese, then bake. It is soooo yummy and is the only garlic bread I'll ever make. I don't remember the exact measurements so if anyone wants them, let me know and I'll be happy to post.

  14. #14
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    Barrie,

    I'll BITE. I'd like that recipe if it's not too much trouble. Thanks.

  15. #15
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    I'm so glad you asked this question; I've meant to post it myself. I've been making garlic bread the exact same way since I was a teenager and have wondered if I'm missing some special techniques. This is not low fat at all, so I just do without if I'm counting calories.
    I put pretty much equal parts butter and olive oil in a skillet and add lots of minced garlic and heat over low heat to melt the butter and extract the garlic juice, then slice the French bread (usually use baguette) lengthwise and cut -but not all the way through- into serving sizes. Swish each half around in the mixture and lay the bread out on foil or a baking sheet. Sprinkle with Parmesan and maybe a little crumbled dried parsley or a pinch of paprika. I always cook it "open face" as I like it to get nice and crispy on top. Yum, now I want garlic bread, too!

  16. #16
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    Whaddaya know - I just popped by foodnetwork.com for something and found Sara Moulton's recipe for garlic bread right up on their home page. Here it is if anyone's interested:

    Garlic Bread
    Recipe courtesy Gourmet Magazine

    2 teaspoons finely chopped garlic
    1/4 teaspoon salt
    1/4 cup (1/2 stick) unsalted butter, softened
    1 tablespoon extra-virgin olive oil
    2 tablespoons finely chopped fresh flat-leaf parsley
    1 (15 by 3 1/2-inch) loaf Italian bread
    Preheat oven to 350 degrees F.

    Mince and mash garlic to a paste with salt using rounded end of a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.

    Without cutting completely through bottom, cut bread diagonally into 1-inch thick slices with a serrated knife, then spread garlic butter between slices,

    Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more.

    Cook's note: Bread can be spread with garlic butter 8 hours ahead and chilled, wrapped in foil. Let stand at room temperature 30 minutes before baking.

    For a brighter flavor, you can substitute 1 tablespoon finely chopped fresh basil for 1 tablespoon of parsley.


    Yield: 4 to 6 servings
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Difficulty: Easy

  17. #17
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    Easy peasy for me.....slice french bread into slices on the bias, broil, cut a garlic clove in half lengthwise, take the toasts out of the broiler and rub with the garlic, sooo goood!

  18. #18
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    For those of you who rub the garlic....

    You're rubbing a raw piece of garlic over the bread?
    Does that impart enough garlic flavor?

    Linda

  19. #19
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    I like to mix......some brummel and brown with minced garlic, worchestershire sauce, white pepper, red pepper, and black pepper (just a little of each pepper) then cook in the oven on broil.

    Lorena

  20. #20
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    Just to kick it up a notch...

    * Exported from MasterCook *

    Garlic Cheese Spread

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    20 ounces grated Pecorino Romano
    2 cups mayonnaise
    2 tablespoons chopped parsley
    2 1/2 tablespoons minced garlic
    2 1/2 tablespoons lemon juice
    1 Pinch cayenne pepper
    1 Dash hot red pepper sauce
    3 long loaves Italian bread -- split lengthwise

    Mix all ingredients, except the bread, together in a large bowl. Spread on bread and toast.

    Yield: 15 servings
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Difficulty: Easy


    Description:
    "Recipe courtesy Sunrise Cafe, Palm Casino Hotel"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 3198 Calories; 374g Fat (98.0% calories from fat); 6g Protein; 11g Carbohydrate; 1g Dietary Fiber; 154mg Cholesterol; 2509mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 31 1/2 Fat.

    NOTES : 12-02 Can make Oysters alla Gaetana with this topping and some bread crumbs.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0

  21. #21
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    Originally posted by catbatty
    Barrie,

    I'll BITE. I'd like that recipe if it's not too much trouble. Thanks.
    catbatty - I'll post the recipe for you tomorrow. It's at home and I'm at work.

  22. #22
    Wow. Let me count the ways...

    When I was a kid, my mother used to squash a garlic clove in olive oil, add a bit of salt and dip her French bread in it.

    Sometimes I either chop or press garlic, add to olive oil and nuke for maybe a minute, then use as a dip.

    Sometimes I chop or press garlic, add to butter or margarine along with that powdered yellow cheese, slather that on either sourdough or French bread (slicing the loaf horizontally, plus cutting almost through from crust to center of bread to make slices you can rip apart) sprinkle more cheese on it, put the whole thing back together, wrap in foil and stick the whole thing back in the oven for like 10-20 minutes. A restaurant I went to used to vary this by sprinkling the surfaces with a bit of poppy and sesame seeds. Sometimes (if I'm doing a smaller amount) I'll do the bread open-faced on the broiler pan in the toaster oven for about 10 minutes at 350, then right before serving, kick the temp up to broil to brown and crisp a bit.

    Since the above can be pretty potent, sometimes I'll vary by simply nuking the fresh garlic in the butter, but use little of the actual garlic ON the bread, brushing the butter on the bread, adding cheese and proceeding as above.

    Sometimes I leave off the cheese entirely, or use parmesan instead. Or mix both cheeses.

    Or I'll mix butter, paprika, dried thyme leaves, dried marjoram leaves and salt with the butter and pressed garlic, then slather on the bread and bake in toaster oven as above.

    ...and sometimes, when I'm really, really, lazy, we have what we call "quickie garlic bread" which is simply thickly sliced French bread, spread with butter, sprinkled with garlic powder and popped into the toaster oven to melt, brown and slightly crisp around the edges.

    Sorry you asked?

  23. #23
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    Originally posted by pwrmom
    For those of you who rub the garlic....

    You're rubbing a raw piece of garlic over the bread?
    Does that impart enough garlic flavor?

    Linda
    I rub the garlic after its toasted and yes it imparts so much garlic flavor, it grates the garlic right onto the toasts. I love garlic so its my favorite way to do it.

  24. #24
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    Fleishman's makes a margarine using olive oil and it has no trans-fat in it.
    I use it on kaiser rolls (great way to use up rolls that may have gotten a little stale) and add fresh minced garlic, then toast.
    Using the fresh garlic without roasting it or anything first may be a little too much for some, but my husband and I like it.

    I've also roasted a bulb of garlic and spread it out over italian or french bread - no margarine or butter necessary.

  25. #25
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    Sep 2000
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    Salina, Kansas , USA
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    garlic bread recipe, Barrie, please

    Barrie, I'm sure you forgot, but I was also looking forward to your mother's recipe for the garlic bread. Sounds good. Thanks.

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