Updated: Jun 28
I know there are hundreds upon hundreds of variations on making garlic toast. From garlic confit to roasted garlic to the viral Korean cheesy garlic. This is simply my go-to garlic toast recipe. Whenever I have leftover baguettes lying around, I would make Margherita or this Garlic toast.
This recipe requires a bit of effort and time. But it is worth it in the end. What you get is a cwispy and chewy toast with flavorsome garlicky, earthy, not too cheesy toast. And yes! The white wine does help a bit.
When I wanna get fancy, I can use garlic confit or roasted garlic instead of just plain raw garlic, maybe even black garlic. But it is 7 in the morning. Ya know what I mean. I really hope you will give my version of garlic toast a try.
(Make 4 Toast)
Unsalted Butter, 2 TBSP
Olive Oil, 1/4 Cup
Shallots Finely Minced, 3
Garlic Finely Minced, 6 Cloves Adjust To Preference
White Wine Preferably Sauvignon Blanc, 1/4 Cup
Sea Salt, Pinch
Black Pepper, Pinch
Dried Basil, Pinch
Dried Parsley, Pinch
Dried Oregano, Pinch
Chili Flakes, Pinch
Mushroom Powder, Pinch
High Quality Pure Honey, 2 TBSP Adjust To Preference
Garlic Powder, 1/2 TSP
Baguette, 2 Loves
Low Moisture Mozzarella Freshly Shredded, A Handful
Gruyere Freshly Shredded, A Handful
Parmigiano Reggiano Freshly Grated, A Few Sprinkles
Fresh Basil Chiffonade, A Handful
Fresh Parsley Finely Minced, A Handful
Green Onion White And Green Parts Finely Sliced, A Handful
Prepare the garlic sauce.
In a skillet over medium low heat, add butter and olive oil.
Swirl the skillet to melt the butter.
Once the butter has melted, add in the shallots.
Saute until translucent.
Add in the garlic.
Allow the garlic to simmer in the oil for about 3 to 5 mins or until aromatic.
*If the heat is too high, the garlic will burn.*
As soon as the garlic starts to brown along the edges, add white wine and stir to combine well.
With the heat still maintained at medium low, simmer until the alcohol has evaporated and slightly reduced.
Season with salt and pepper.
Add in the dried basil, parsley, oregano, chili flakes, mushroom powder, honey and garlic powder.
Stir to combine well.
At this point, the sauce should coat the back of your spoon.
Remove from heat and set aside.
Prepare the toast.
Preheat the oven to 220 degree celsius or 425 fahrenheit.
Slice the baguette into halves, and slice again lengthwise in halves.
Using a baking sheet, press the baguette down to slightly flatten.
*This will ensure extra crispiness.*
Spoon the sauce over the baguette.
Top the baguette with mozzarella, gruyere and parmigiano.
Transfer to a baking sheet and wack into the oven and baked until the cheeses has melted and slightly browned.
Remove from oven and garnish with basil, parsley and scallions.