Real Garlic Toast


Preparation info

  • Serves

    1 or 2

    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

Garlic toast, simple as it is, needs precision to be great. Aside from starting with good bread, good olive oil, and fresh garlic, the secret lies in preparing it carefully and eating it immediately. The toast should be neither too pale nor too dark, and it should have a little “give” in the middle. Patience is required. Nurse it along—it can’t be rushed over high heat or it will burn. In the end, the effort taken pays off. Plain garlic toast, oil drizzled and sprinkled with sea salt, makes for a simply sublime repast. For a more heightened version, should you happen to be in Italy during the olive harvest in late autumn, visit a frantoio to sample the newly pressed oil straight from the mill. There you may be offered garlic toast splashed with luscious green olio nuovo, which is ridiculously good. Should you wish to dress up, so to speak, your garlic toast, consider these pairings: a slice of prosciutto or lardo, or a slice of ripe tomato; a smear of ultrafresh ricotta or soft goat cheese, or some strips of roasted pepper; and no one would discourage you from turning your garlic toast into a roast beef sandwich.