Recipe information
Yield
Makes 12 pieces
Ingredients
2 cloves garlic
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
6 (1/4-inch-thick) slices Italian bread
Preparation
Step 1
Preheat the broiler or heat a grill pan over high heat.
Step 2
Combine garlic and oil in a blender and blend for 1 minute. Season with salt and pepper. Pour the mixture into a bowl.
Step 3
Brush both sides of the bread with the garlic oil and broil or grill the bread until lightly golden brown on both sides, about 30 seconds per side. Cut each slice in half. The garlic toasts are best served warm, the day they are made.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
