Not exact matches
1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter
until a homogeneous mixture is achieved 3)
Slice baguette into thin
slices diagonally 4) Spread garlic - parsley butter spread over bread
slices 5) Arrange bread
slices on a baking tray 6)
Toast bread
slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:
While the soup is simmering, add the 2
slices of
baguette to the oven for 5 minutes, cut a couple
slices of gruyere cheese and queso Manchego, divide the
slices of cheese on top of the
toasted breads, season with a little dried parsley and add the
slices of cheesy
toast to the oven for about 8 minutes,
until the cheese is melted and has a lightly browned crust on top
Slice baguette into 16 — 1/2 ″ thick
slices and
toast under the broiler, or in the oven at 400 ° F
until toasted.
If desired, rub some thin
slices of
baguette with garlic, butter lightly and
toast until golden.
Place the
baguette slices on a large baking sheet and
toast them for about 15 minutes,
until they are golden and crisp.
To make the the mojo picon sauce add a 1/2 inch thick
slice of
baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the
toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything
until it's well pureed, then transfer to a bowl and set aside
Brush each
slice of
baguette with olive oil and
toast on one side
until crisp.
Grill tomatoes, sole, salmon, shrimp and
baguette slices until seafood is opaque and cooked through, shrimp is pink and
baguette is
toasted.