Garlic-Rubbed Toasted Baguette
This is the simplest way to transform day-old bread into a substantial appetizer. The goal is a contrast between the sandpaper-like texture of the crust and the hum of raw garlic.
Use high-quality bread and fresh garlic.
The bread needs an open crumb to catch the olive oil, and the garlic must be firm—soft or sprouting cloves will taste bitter.
- serrated bread knife
- heavy-duty baking sheet
- pastry brush
What goes in.
- 1crusty French baguette
- 3 tbspextra virgin olive oil
- 2large, firm garlic cloves, peeled
- 1/2 tspflaky sea salt
The Raw Rub
Rub the raw garlic against the toasted bread while it is still piping hot. The rough, toasted surface acts like a microplane, shaving the garlic into the porous bread.
The method.
Prepare the oven
Set your oven to 400°F (200°C) and place a rack in the center position.
Slice the baguette
Slice the bread on a sharp bias, about half an inch thick, to increase the surface area.
Oil the bread
Lay the slices on the baking sheet. Brush one side of each slice lightly with olive oil.
Toast
Bake for 6 to 8 minutes, or until the edges are deep golden brown and the center is firm to the touch.
Rub with garlic
Remove the bread from the oven. Immediately pick up a hot slice and rub a peeled garlic clove firmly across the oily side. The bread should shred the garlic slightly.
Season
Sprinkle the bread with flaky sea salt while the oil is still warm to help it adhere.
Other turns to take.
Herb-infused
Steep a sprig of fresh thyme or rosemary in the olive oil for 30 minutes before brushing it onto the bread.
Tomato-Rubbed
After rubbing with garlic, rub the bread with the cut side of a ripe vine tomato until the pulp is absorbed into the toast.
When it doesn't go to plan.
Do not peel the entire garlic clove; leave a little skin on the bottom end to act as a handle for your fingers.
If the bread is very fresh, toast it a minute longer to ensure it is dry enough to accept the garlic.
Serve immediately; these lose their crunch within twenty minutes.
The ones that keep coming up.
Can I use store-bought garlic paste?
No. The technique requires the firm, raw clove to be grated by the texture of the toast itself.
What if the bread gets too hard?
You want the bread to be firm. If you find it too crunchy, slice the bread slightly thicker next time.
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