This recipe was gifted to me by a good friend and fellow food-lover. Seriously addictive, these flavorful crunchy, garlicky crostini are great to munch on just plain or smeared with tapenade or a soft cheese like Camembert or Brie. Follow the recipe to produce a batch of delicious crostini that will stay crunchy for up to a month stored in an air-tight container or plastic zip-lock bag. Betcha can’t eat one!

Garrick's Garlic Toasts

Ingredients:

baguette sliced in ¼ inch thick rounds
½ bulb of garlic minced
1/3 stick of butter
olive or canola oil to spray or brush on the baguette slices
dried dill weed or dried herb of your choice (optional)

Preparation:

Combine a ½ bulb of minced garlic and 1/3 stick of melted butter.
Cut a baguette into 1/4” thick slices and arrange on a perforated pizza pan.
Brush or spray the rounds lightly with olive or canola oil on one side and broil on the middle rack until lightly browned. Remove from the oven.
Turn each round over and repeat the spray and broil until slightly less browned.
Remove from the oven and brush the warm garlic butter mixture on each round. Sprinkle with dried dill weed or dried herb of choice. (optional).
Put back into the oven and broil until browned to your liking.
Turn off the oven and remove the pan with the toasted rounds. Wait for about 10 minutes and return the pan to the cooling oven for about ½ hour to ensure crispness.
Store in an air-tight container or sealed zip-lock bag for up to a month.

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