Toasted bread.

in food •  6 years ago  (edited)

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Toasted is very popular in European.
Delicious and greasy with butter and garlic will make members love it.

Ingredients.

  • Baguette bread: 10 slices.
  • Butter: 30 grs.
  • Garlic: 1.
  • Mozzarella cheese: 100gr.
  • Parsley: 1 bunch.

Instructions.

  • Step 1: Toasted bread on the both side until golden.
  • Step 2: Finely chopped garlic, parsley and set aside.
  • Step 3: Pour oil into the hot pan, wait the oil is boil, pour 2/3 of chopped garlic until the garlic is fragrant, add salt. Turn off the heat. Put it into a bowl.
  • Step 4: Mix remaining garlic with half of parsley into the mixture, and bring to the fridge.
  • Step 5: Use the butter in room temperature, the butter can soften.
  • Step 6: Stirring the butter until the butter turn white and mix it with mixtured in step 4. Put the remaining parsley into. You shouldn't stirring too long, because the butter will be melted.
  • Step 7: Sprinkle mixture in step 6 on toast and add mozzarella cheese on top.
  • Step 8: Bring the prepared bread to the oven, baked until the cheese flows.

Note: When you baking bread, you have to wait the oven to reach 150 degrees and then put the bread to grill. Otherwise the bread will be burn without brittle.

Product requirements.

  • The toasted bread have a beautifull yellow with a certain brittle, cheese flows. Has a salty taste, fat of butter, fragrant of baked garlic and parsley.
  • With easy to find ingredients. Easy to make a delicious toasted bread, you can treat everyone without spending too much time.

(Collect and aggregate from multiple sources, has been rewritten in English.)

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Thanks for sharing. As I see that you like the world of cooking, I leave the proportions for you to make your own bread (baguette), it is a basic formulation, you can enrich it from this. To make 4 baguettes of 200gr each:

  • 460 grams of Flour
  • 322 grams of water
  • 9 grams of fresh yeast (3 grams if dry)
  • 9 grams of salt
    Knead, leave to ferment for 1 hour, form the 4 quills, let ferment for 1 hour more. Bake at 400F