Prep: 5 minutes, Cook: 12 minutes.

This recipe goes with Clam Chowder with Corn

Yield: Makes 6 slices
Recipe from MyRecipes

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  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 6 slices sourdough bread
  • 2 tablespoons chopped fresh herbs (rosemary, thyme, parsley, or sage)
  • Sea salt, to taste
  • Freshly ground pepper, to taste


  1. 1. Preheat oven to 400°. Combine olive oil and garlic, and brush onto 1 side of each slice of bread. Sprinkle with herbs, sea salt, and pepper, pressing into bread to adhere.
  2. 2. Grill bread 2 minutes on each side on a heated grill pan until lightly toasted, or bake directly on middle oven rack at 400° for 10 to 12 minutes. Serve with clam chowder or topped with thin slices of fresh mozzarella and chopped, marinated sun-dried tomatoes.
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