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From Dorothy McNett's recipes at www.dorothymcnett.com. Serve with soft cheeses or dips, in soups, or just eat them right out of the pan!
1/2 loaf baguette or French bread
With a serrated knife, cut the bread into cubes or other shapes, as desired. Heat large heavy bottomed saute pan or skillet with olive oil, saute garlic slivers 1-2 minutes. Remove garlic slivers and reserve. Add bread cubes to hot oil, reduce heat and cook for several minutes, stirring and tossing. When browned nicely toss back in the garlic, sprinkle with salt. Great to float on top of any soup, or to use as scoopers for soft cheeses and dips.
Recipe created 2001-01-08.