This is a very easy recipe and is really another version of garlic bread. I like to make this Garlic and Parsley Sourdough Toast to accompany soups. This toast is standard on the Oregon Coast when you are ordering Pacific NW Clam Chowder. It is also great for dunking because it is crunchy. Be sure to make more than one slice per person as it disappears fast! (Note: this recipe assumes the sourdough bread is around 4 inches long and 3 inches wide. If larger, double the garlic spread.)
In a bowl using a fork, mash the butter with the parsley and garlic. Blend in the olive oil.
Cover and refrigerate for at least 15 minutes or overnight.
Spread generously on one side of the sourdough bread. Broil buttered side up until golden brown. Serves 3-6.
Ingredients
Directions
In a bowl using a fork, mash the butter with the parsley and garlic. Blend in the olive oil.
Cover and refrigerate for at least 15 minutes or overnight.
Spread generously on one side of the sourdough bread. Broil buttered side up until golden brown. Serves 3-6.