Brush garlic
oil over bread slices and place in oven with eggplant.
Not exact matches
Preheat the oven to 450 degrees F. Heat 1/4 cup of the olive
oil in a large skillet
over medium heat, and fry the
bread slices in it, cooking them on both sides.
Heat a large skillet with coconut
oil over medium high heat and
slice the
bread in to 1 inch thick
bread slices and set aside.
* About 2 cups packed torn sourdough (or ciabatta)
bread pieces * 5 tablespoons olive
oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and
sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering
over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
Slice the
bread into 1 cm cubes, add to a bowl with salt, pepper, and garlic powder, mix together then drizzle
over olive
oil and coat well.
Brush the
bread slices with the olive
oil on both sides then mash one clove of garlic from the roasted chicken on each
slices of
bread and spread like butter all
over the
bread.
Not only is it delicious, it's heart - healthy — it's made with almond milk and olive
oil, grates beautifully
over ya beans `n'tacos and
slices up a treat in a sandwich toastie with some fresh organic wholemeal
bread.
Heat a few glugs of olive
oil in a pan
over medium heat, and once it's nice and shiny, add 2
slices of country or sourdough
bread.
Meanwhile, on the remaining baking sheet, brush the olive
oil lightly
over both sides of each
slice of
bread.
Then put the two tuna and cheddar
bread slices in a dry frying pan (no
oil or butter)
over medium / low heat.