experiencelifemag.com Print › | Back › Shallots (or Garlic) Toast Serves four January-February 2009 Four 1/2-inch slices crusty peasant bread or baguette 1 tbs. extra-virgin olive oil or unsalted butter, melted 1 shallot or 2 garlic cloves, halved About 1/2 tsp. kosher or coarse sea salt Preheat the oven to 425 degrees F. Arrange the bread slices on a baking sheet and brush both sides with the olive oil or melted butter. Toast the bread until golden brown, two to three minutes. Rub each slice lightly with a cut shallot or garlic clove; sprinkle with salt. Author’s Note: If you’re in a hurry, toast the bread slices, without oil, in a toaster or toaster oven. When golden, brush with extra-virgin olive oil and rub lightly with a halved shallot or garlic clove; sprinkle with salt. (These are a little less chewy.) Recipe excerpted from The Improvisational Cook by Sally Schneider (William Morrow, 2006).

Shallots (or Garlic) Toast

Serves four

• Four 1/2-inch slices crusty peasant bread or baguette
• 1 tbs. extra-virgin olive oil or unsalted butter, melted
• 1 shallot or 2 garlic cloves, halved
• About 1/2 tsp. kosher or coarse sea salt

Preheat the oven to 425 degrees F. Arrange the bread slices on a baking sheet and brush both sides with the olive oil or melted butter.

Toast the bread until golden brown, two to three minutes.

Rub each slice lightly with a cut shallot or garlic clove; sprinkle with salt.

Author’s Note: If you’re in a hurry, toast the bread slices, without oil, in a toaster or toaster oven. When golden, brush with extra-virgin olive oil and rub lightly with a halved shallot or garlic clove; sprinkle with salt. (These are a little less chewy.)

Recipe excerpted from The Improvisational Cook by Sally Schneider (William Morrow, 2006).

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