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Garlic toasts

Ingredients 4
Servings 6


  • 3
    whole garlic bulbs
  • salt
  • 60
    olive oil
  • 1
    small French loaf (baguette)


Separate garlic into cloves and peel them. Boil in 500 ml (2 cups) salted water for 15 minutes, then simmer (water barely bubbling) until soft. Drain garlic and either purée in a blender or food processor or press through a sieve. Mix garlic purée with olive oil and season with salt. Slice bread and toast on one side. Spread garlic purée on untoasted side. Arrange on top of hearty lamb casserole (see recipe), they will sink slightly. Toast under grill until golden brown.

Read more on: starch  |  grill

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