Pakistani dishes in Usa

Here’s the very best garlic toast: it’s ultra garlicky, crunchy on the outside and soft in the center and a serious garlic flavor. It takes only 10 minutes to make, no butter required!

Looking for a quick snack or a side dish for pasta? Here’s what I hope is the very best garlic toast you’ll find! The other day I was looking for an easier version of my garlic bread recipe, and I made up with this method.

Think of it as a short-cut garlic bread! It pairs fresh garlic, dried garlic and olive oil for a huge burst of garlicky flavor on a crunchy toasted baguette. It’s full of flavor without the need for cheese: great for if you eat plant-based or don’t it on hand in your fridge. Here’s how to make it!

5 Star Reader Reviews

“I was skeptical. No butter? Baked toast?? I really enjoyed this toast, though, and will definitely make it again!” -C

“These came out great and this will be my go-to for quick homemade garlic toasts. Thank you!” -Nessa

The Bread To Use

This garlic toast recipe is more of an idea than a strict recipe. You can use this idea and then run with it! For the bread, we used a French-style baguette, but you could use any type of artisan loaf or bread you have on hand. (Please just not Wonder Bread!)

The quality of your garlic toast will depend on the type of bread you use. So remember: the better the bread, the better the toast.

How to Make Garlic Toast (Basic Steps)

Here are the basic steps for how to make garlic toast. Since it’s so simple, we’d recommend committing these steps to memory! Once you do it once, you can approximate on the quantities. Or, bookmark this recipe to jog your memory for the quantities and oven temp. Here’s what to do:

Preheat the oven to 350°F. This is also the toasting temperature we use for crostini, as well as nuts like pine nuts, walnuts, pecans, etc.
Combine olive oil, minced garlic, and salt. Add it to a medium bowl.
Brush the bread with the mixture. Use a brush to liberally brush both sides of the bread. You’ll need to pick up some of the minced garlic with the brush, as it tends to sink to the bottom.
Add a pinch of garlic powder. The secret to the nuance of the flavor in this recipe is using both fresh and dried garlic.
Bake 5 minutes. Bake until the crust is crispy but the interior is still soft. If you’d like them fully crispy like crackers, you can bake 10 minutes.

Scale the Garlic Oil As Necessary

The size of the bread you use dictates how much of the garlic oil mixture you’ll need. The mixture we used was perfect for 12 small slices of a French baguette. If you need to add another splash of olive oil into the bowl for your bread, you can use it to stretch the garlic.

Or, you can scale up the quantity to 1.5 or 2 times depending on how large your bread slices are. It’s not an exact science, so feel free to adjust accordingly so that this recipe fits the bread you’d like to use.

Love garlic? Try more of our garlic recipes, like Garlic Butter, Garlic Butter Sauce Pasta or Roasted Garlic.

Ways to Serve Garlic Toast

This garlic toast pairs with so many different recipes! When we want a large loaf of garlic bread to serve for guests, we use this garlic bread recipe. But when we want a quicker fix, we make this toast instead. It’s also nice that it’s a vegan garlic bread, so it works with vegan dinner recipes too. Aside from eating it as a late night snack, here are some ideas for serving as a side dish or healthy appetizer:

Lasagna: Try it alongside vegan lasagna or vegetarian lasagna.
Creamy soups: Pair it with broccoli potato soup or tomato basil soup.
Pasta: It’s great with Italian recipes like pasta primavera, roasted eggplant pasta, fettucine alfredo, white sauce pasta, and vodka sauce pasta.
Risotto. Add it alongside asparagus risotto, butternut squash Risotto or mushroom risotto.
Hummus. Dip it into hummus as an appetizer: it’s next level!

Storage & Make-Ahead Tips

Garlic toast is at its right when it comes out of the oven, since it has the perfect crisp on the outside soft on the inside texture. It doesn’t store well once baked.

Make-ahead option: The garlic oil mixture can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Allow it to come to room temperature for about 15 minutes before using, since olive oil solidifies when chilled.

Leftover toast: If you do have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat in a toaster oven, in an air fryer, or under a broiler.

Dietary notes

This garlic toast recipe is vegetarian, vegan, plant-based, and dairy-free.

Best Garlic Toast (Quick & Easy!)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Here’s the very best garlic toast you’ll find! Ultra garlicky, crunchy on the outside and soft on the inside: and it takes only 10 minutes to make.

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 12 toasts 1x
Category: Side Dish
Method: Baked
Cuisine: Italian
Diet: Vegan

Ingredients

12 small round slices of a large baguette or Italian bread (homemade or store bought)*
2 cloves garlic (2 teaspoons finely minced)
¼ cup extra virgin olive oil
½ teaspoon dried oregano
¼ teaspoon kosher salt
Garlic powder, for sprinkling
Finely chopped Italian parsley, for the garnish (optional)

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Thinly slice the bread.
Mince the garlic. In a small bowl, mix together the garlic with the olive oil, dried oregano, and salt. Use a brush to brush the mixture on both sides of each slice of bread and place them onto a baking sheet. Try to pick up some of the minced garlic with the brush, as it tends to sink to the bottom. (If the oil runs out, depending on your size of bread, just add a splash more to the bowl with the garlic.)
Add a pinch of garlic powder to the top of each toast.
Bake for 5 minutes until the crust is crisp but the inside is still soft. If desired, sprinkle with finely chopped Italian parsley. Enjoy immediately.

Notes

*Our bread slices were about 4″ by 3″. It’s not a precise method, so you can use any size of bread. If you use larger slices of bread, you may need to add a splash more oil. Or just make up a 1.5 or 2 times batch of the garlic and olive oil mixture when using more bread than specified.

More Garlic & Bread Recipes to Try

from A Couple Cooks https://ift.tt/NdawqZ3

These easy cannellini beans come together in just 5 minutes with a handful of pantry staples! It’s the quick, protein-packed side dish you’ll make on repeat for lunches and weeknight dinners.

Here’s a trick that I think all home cooks should know: my 5 minute cannellini beans recipe! It’s a lifesaver for weeknight cooking, or the perfect solution for adding plant-based protein to a meal.

You’ll be amazed at the flavor you can get out of one can of beans in just a few minutes. Throw it together in a skillet with a few spices and it tastes like it’s been simmering all day. The first time Alex whipped these up for me, I could not believe that it tastes so delicious in such a short timeframe. I love adding these to simple dinners to make them more filling!

5 Star Reader Reviews

“With the cupboard almost bare, I was looking for a recipe for beans and came across yours…it’s a simple delight! Thank you.” -Laura B.

“This was so good! I did the beans over linguine… with Parmesan… it’s a keeper! Thanks!” -Jeannie F.

Why You’ll Love This Recipe

Truly 5 minutes, start to finish. Drain, season, heat: and you’re done!
Pantry-friendly. A can of cannellini beans, olive oil, and a seasoning blend you may already own. Of course, you can add chives like the photos too!
Packed with plant-based protein. Each serving has a good amount of protein and fiber, making this a satisfying and filling side dish.

Ingredients You’ll Need

The magic of this cannelini beans recipe comes from infusing flavor into a can of beans. Of course, you can cook your own on the stovetop. (Follow the instructions in White Beans on Toast.) But this recipe is designed to be a quick and simple fix for weeknights: where you barely have to think. Here’s what you need for this recipe:

1 can (15 oz) cannellini beans: Drain and rinse before using. You can actually use any canned white beans with this recipe
Olive oil: A heart-healthy oil used for cooking
Herbes de Provence or Italian seasoning: Both work well: more on this below!
Fresh chives: Adds brightness and a pop of green; use a pinch of onion powder if you don’t have them on hand
Kosher salt and black pepper: To season to taste

Choosing Your Seasoning Blend

There are two different seasoning blends that perfectly compliment the buttery, creamy flavor of cannellini beans. One is used in French cuisine, and one in Italian. Both are easy to find at most grocery stores.

Herbes de Provence: This blend is a group of herbs that grow in the Provence region in France, like savory, marjoram, rosemary, lavender, and thyme. It adds a herby flavor with a subtle floral nuance that’s incredibly unique. If you can’t find it, use Italian seasoning or try homemade herbes de Provence.
Italian Seasoning: Italian seasoning has a similar vibe but it’s made with common Italian herbs. It’s a blend of oregano, basil, thyme, sage and rosemary. It’s easy to find at grocery stores, but you can also make homemade Italian seasoning.

Spotlight on Cannellini Beans

Cannellini beans (pronounced Can-a-leen-ee) are an Italian white bean that’s oval shaped, with a creamy texture and mild flavor. They’re one of the easiest white beans to find canned at the grocery, along with Great Northern beans.

What’s the difference between cannellini and Great Northern beans? Cannellini are larger, with a creamier color; Great Northern are smaller and whiter.

How to Make Cannellini Beans

There’s really no technique required to this cannellini beans recipe: it’s all about the flavorings! Here’s what you’ll do:

Drain and rinse the canned beans. This is standard for using canned beans in recipes.
Heat the olive oil in a skillet.
Add the beans and seasonings, and cook about 2 minutes until heated. Fresh chives add big fresh flavor to this recipe and a beautiful bright green color. If you don’t have them on hand, use a pinch of onion powder.

Take one taste and you’ll be amazed by the amount of flavor that can be coaxed out of a simple can of beans and 5 minutes. Take this concept and use it when you’re hangry and need a healthy, protein packed snack or side dish.

Ways to Serve Them

Another thing I love about this cannellini beans recipe is that it’s incredibly versatile. It works as a side dish, hearty snack or even a healthy plant-based dinner. Here are a few ways to serve it:

Perfect with pasta. It’s hard to find a filling vegetarian or vegan side dish for pasta. This one goes perfectly with Baked Rigatoni Pasta, White Sauce Pasta, Roasted Cauliflower Pasta, Pasta Primavera, Roasted Eggplant Pasta, and Pasta with White Wine Sauce.
Great with seafood. It’s also great with fish or shellfish, like Pesto Salmon or Perfect Grilled Salmon, Grilled Salmon in Foil, Grilled Tilapia, Pan Fried Cod, Baked Cod, or Broiled Shrimp.
Make a fast bowl meal. This is what we do for quick weeknight dinners. Throw it in a bowl with other raw or cooked veggies, scrambled tofu, leftover rice or quinoa, etc.

Why You Should Eat More Beans

Beans are one of the best foods you can eat: especially if you eat a vegetarian or vegan diet! They’re full of plant-based protein, very shelf stable, and easy to make in delicious recipes. Here’s why to eat more beans:

They’re the cheapest source of protein in the world. They’re the only food that’s both categorized as a protein and vegetable by the USDA.
They’ve may help you live longer: the list of health benefits if beans is long: they’re nutrient-dense, rich in cancer fighting antioxidants and hearty-healthy fiber. Guess the common element in Blue Zone diet countries where people live the longest in the world? They all eat 1 cup of beans per day.
They’re planet-friendly. Beans may be key to feeding the Earth’s growing population: they take less of a toll on the climate than animal proteins.

Storage Tips

Leftovers store well in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a small skillet over medium-low heat with a drizzle of olive oil, for about 2 minutes.

I don’t recommend freezing this recipe, since canned beans can become mushy after freezing and thawing.

Dietary Notes

This recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Frequently Asked Questions

What are cannellini beans?

Cannellini beans are a large Italian white bean with a creamy texture and mild, slightly nutty flavor. They’re one of the easiest white beans to find canned and are used in Italian and Mediterranean cooking.

What’s the difference between cannellini beans and Great Northern beans?

They’re closely related and can be swapped 1:1 in most recipes. The main differences are size and color: cannellini beans are larger with a slightly creamier hue, while Great Northern beans are smaller and a brighter white.

Can I use dried cannellini beans instead of canned?

Yes! Dried beans have a delicious flavor and a slightly firmer texture. You’ll need to cook them first before using them in this skillet recipe. Substitute about 1½ cups of cooked beans for the 15-ounce can. Go to How to Cook Beans.