Prep: 5 minutes, Cook: 12 minutes.
This recipe goes with Clam Chowder with Corn
Yield: Makes 6 slices
- 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. 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. 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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