Toasts to this recipe result crispy and ruddy outside and soft within, with a mild garlic odour.
Cut rye or wheaten bread by slices 1-1.5 cm thick.
Mash or press out 2 clove of garlic, put into a flat plate, add 1-2 teaspoons of salt and pour about 1/3 of glass of water.
Cut slices plunge into water by both sides, then smear them with olive or sunflower oil.
Pour water and and salt into the plate when needed.
Put toasts in the heated oven at 200 degrees C on the grill grid, make them ruddy for both sides.
I had baked at “Grill” mode about 10 minutes for one side and 7 for second, until crust had appeared.
After you can powder toasts with cut parsley, cilantro or dill.
When serve you can put toasts on the green salad leaves and put few sprats and cut marinade cucumber above.
January 2016
赶紧投票吧！ 