It’s soup season. As I watch the rest of the world slip into the crisp days of Autumn, I can’t help but crave the gentle aromatic simmer of a huge pot of soup. Stew, chowder, or chili would all suffice. Lots of flavors, textures and love all in one heavy pot, left to mingle and get happy for hours… It makes my little cook’s heart flutter.
According to my husband, a good soup must always be accompanied by a good bread. Dipping is imperative. I have to admit, a hunk of crusty bread next to my bowl does make the meal seem complete. Bread also allows me to soak up every last drop of goodness. This can only be a good thing.
This Garlic Herb Toast has several awesome elements that make it perfect. It’s layer with flavors from fresh garlic and parsley, along with some other dried herbs and seasonings. It’s perfectly crunchy, but not tough. Best of all, once you have softened butter, the whole thing comes together in a matter of minutes with a food processor. Spin together fresh ingredients, spread them on bread, bake for 15 minutes, eat to your heart’s content.
Keep yourself warm and cozy. Put a pot of goodness on the stove. Make Garlic Herb Toast to complete a beautiful thing. It’s gonna be so very awesome.
- 1 long skinny loaf of sour dough or your favorite bread
- 5 cloves garlic, peeled
- 1 stick (4 ounces) butter, softened
- 1/4 cup (one big handful) fresh Italian parsley
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne
- 1/4 teaspoon pepper
- Preheat your oven to 350 and line a baking sheet with foil.
- Slice your bread in half so you have two shorter sticks, then slice these both down the middle lengthwise to open them up.
- Whack your garlic cloves with the flat side of your knife to remove the skin. Put them in your food processor and give them a spin for a few seconds until they're finely minced.
- Add the remaining ingredients to the food processor and pulse until well combined.
- Spread a quarter of the butter mixture on each piece of bread. Bake for 15 minutes and allow to cool for a few minutes before cutting into serving sizes.
- Store leftovers in a zip top bag in the fridge to be eaten with the best thing a pot of soup creates, leftovers.
