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Author Notes: One of the newer staples of my grilling repertoire is garlic toasts, now loved by the whole family. Clara has long been fond of both garlic and toast, so for her it's a match made in heaven. For us, it's a simple side that pairs with pretty much any dish and can be topped with everything from ricotta to sliced tomatoes to grilled vegetables. - Merrill Stubbs
Makes 6 pieces of toast
- 6 slices good country bread (the kind that's not too dense, with lots of air holes)
- Olive oil
- 1 clove garlic, peeled and halved
- Heat the grill to medium-high (or use a grill pan if you're cooking indoors). Brush both sides of each slice of bread with olive oil -- don't skimp, here! Sprinkle lightly with salt.
- Grill the bread for a minute or two on each side, until it's crisp and brown (we like ours on the darker side). Rub one side of each toast with the cut edge of the garlic clove (lightly or vigorously, depending on your preference) and serve while still warm.
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