10 November 2012

recipe: garlic cheese toast

I mean COME ON.  Look.  Just look.  How can you not.

Garlic Cheese Toast
20 minutes - serves 2 as side

Bread - preferably un petit baguette, but you can use whatever you have
Earth Balance
3-4 cloves garlic, minced
Salt and pepper to taste
Vegan mozzarella, such as Daiya
Marinara sauce for dipping (optional)

Preheat your oven to 375F and put on an apron or something, gawl.  You are going to get Earth Balance on your hands at some point, and you're going to want to wipe it on something instead of washing your hands for the grillionth time.

Slice the butt ends off your baguette and saw off 6 pieces of bread, each about 1 inch thick.  If you wind up having extra bread, congratulations!  You have extra bread!  Maybe you're like me and you want to eat it while you're cooking.  This is not conducive to singing, however, I've discovered.

Smear some Earth Balance on each cut side of every piece of bread.  There's not really a too much here.  Throw each buttery slice onto an ungreased baking sheet.

Take your minced garlic and spoon about a half a clove evenly onto each piece.  If you want, you can always chop more garlic and spread it out.  But unlike with the Earth Balance, I find that there can be too much garlic if you're not careful.  Sprinkle some mozzarella over the bread, too - you'll use 1-2 tablespoons per slice, if it's a baguette.  Add a dash of salt and pepper to each, and you're ready to slip that tray into the oven!

Let them bake for 10 minutes.  The cheese should be melted and the bread should have that nice, toasty golden brown hue.  Oh, and it should smell mouth-wateringly incredible.

If you've got marinara, serve with that.  If not, they'll still rock.

Was that not the easiest recipe you've ever read?  Why don't I make this every day?  I should start like a 30 Days of Garlic Cheese Toast Challenge.  It's a double challenge.  Because it'll be a challenge for me to make and eat it every day, and also a challenge for everyone I see to have a nose every day.

No comments:

Post a Comment