Publisher Photo
Publisher Photo
My wife and I grow over 300 different herbs and sell plants and fresh and dried herbs. Herbs sure make meals more interesting. We use them generously in a variety of recipes...like this.—Bruce Shomler, Pasorobles, California
Recommended: Holiday Butters
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 5 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 5 min.

Ingredients

  • 1/4 cup minced fresh parsley
  • 3 tablespoons minced fresh basil
  • 3 tablespoons minced fresh thyme
  • 1 tablespoon chopped fresh mint
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 loaf (1/2 pound) French bread

Directions

In a small bowl, combine the first 10 ingredients; let stand at room temperature for 30 minutes. Cut bread into 12 slices; place in a single layer on an ungreased baking sheet.
Bake at 350° for 5 minutes or until lightly browned. Immediately top each slice with 2 teaspoonfuls of herb mixture. Serve hot. Yield: about 6 servings.
Originally published as Herbed Garlic Toast in Taste of Home June/July 1996, p65

Nutritional Facts

1 slice: 177 calories, 8g fat (1g saturated fat), 0 cholesterol, 429mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 4g protein.

  • 1/4 cup minced fresh parsley
  • 3 tablespoons minced fresh basil
  • 3 tablespoons minced fresh thyme
  • 1 tablespoon chopped fresh mint
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 loaf (1/2 pound) French bread
  1. In a small bowl, combine the first 10 ingredients; let stand at room temperature for 30 minutes. Cut bread into 12 slices; place in a single layer on an ungreased baking sheet.
  2. Bake at 350° for 5 minutes or until lightly browned. Immediately top each slice with 2 teaspoonfuls of herb mixture. Serve hot. Yield: about 6 servings.
Originally published as Herbed Garlic Toast in Taste of Home June/July 1996, p65

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