Dori writes…

 

I got this email from listener Ann:

 

Could you post instructions for your recent garlic bread on your blog? It sounded really good, and I’d never heard of that particular method before. Amounts would be helpful, but not necessary. I would really like to know the size and kind of pan you used, what temp your burner was on, and how long you toasted it for. And maybe which baguette you used, but that’s not necessary for me, personally.

Thanks in advance!

Ann

Hey! Do I look like Emeril??? Sadly, I fear I do…

But how can I turn down a request like that? No one’s ever asked me for a recipe before!

But it ain’t much of a recipe… I slice a good hard-crust artisan bread. I put enough extra-virgin olive oil to thinly cover a large pan. Saute crushed garlic (a couple tablespoons or so) in the olive oil and then toss in the bread. Heat is medium low. Cook ’til golden brown. It’s the best garlic bread ever, if I do say so myself… and I do…

 

 

This is not my garlic bread. It’s a generic photo of garlic bread that I found on the web. How can you not love the internet???