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Garlic, Cheesy Toast Recipe

Updated on April 5, 2013

Vote for Toast!!

5 stars from 4 ratings of Garlic, Cheesy Toast

Your Nugget of Nutritional Info for this post:

Italian Parsley. Why it's good for you:

  • “myristicin”--an organic compound found in the essential oil of parsley--inhibits tumor formation (especially in the lungs) It is also rich in antioxidants and includes
  • “luteolin”, a flavonoid that eradicates free radicals in the body that cause oxidative stress in cells.

The Results!

Source

All the Ingredients

Recipe in Rebus

Process hulled garlic first, add cheeses, dash oil and butter...like butter!
Process hulled garlic first, add cheeses, dash oil and butter...like butter!
TIP: If you run fork tines through your parsley bunch, gripping bunch firmly by stems, the tines will pull the leaves away from stems, for easy chopping later!
TIP: If you run fork tines through your parsley bunch, gripping bunch firmly by stems, the tines will pull the leaves away from stems, for easy chopping later!
See? Chop-chop
See? Chop-chop
Halve the buns, and arrange on cutting board
Halve the buns, and arrange on cutting board
spoon dollop of butter onto each of the 12
spoon dollop of butter onto each of the 12
spread it evenly across surface
spread it evenly across surface
spoon parsley onto each of the 12, now
spoon parsley onto each of the 12, now
Press herbs into butter gently using wax paper, to prevent sticking
Press herbs into butter gently using wax paper, to prevent sticking
...like so!
...like so!
After allowing to set in freezer, wrap bread halves individually
After allowing to set in freezer, wrap bread halves individually
...like so!
...like so!
replace in bread bag
replace in bread bag

Cook Time

Prep time: 30 min
Cook time: 3 min
Ready in: 33 min
Yields: 12 slices of garlic, cheesy toast

Ingredients

  • 1 package deli sandwich rolls, halved
  • 1 stick butter or margarine
  • dash olive oil
  • ½ cup Parmesan, shredded
  • ½ cup 4 Cheese Blend, shredded
  • 1-1½ bulbs garlic, shelled & minced
  • 1 bunch Italian parsley, diced

How to Do it:

  1. Hull Garlic. I do this by tapping it lightly with a mallet, then cracking off shell. Process bulbs in food processor, or mince finely.
  2. add cheeses, butter & dash olive oil to the mix, blending some more. Careful not to add too much oil, you only want to facilitate blending, not render the butter runny.
  3. Grasp parsley stems firmly in one hand, running the tines of a fork through the leaves with the other. This removes the leaves with a minimal amount of stem attached.
  4. Chop finely. TIP--do not food process parsley; the herb's water content renders it a pulpy mush.
  5. Halve sandwich rolls, and arrange them on a cutting board.
  6. Add dollop of butter to each, and spread evenly.
  7. Add spoonful of parsley to each. Then, using a sheet of wax paper, press herbs gently into butter mix. This prevents sticking.
  8. MOST IMPORTANT STEP: Now, place cutting board with breads on it in freezer for 10-20 minutes, to allow it to "set". This prevents the butter mix from sticking to the bags in which you will store the unused portions. If you want to make some toast right away, skip this step for the imminent toast.
  9. Wrap each bread individually, replacing in bread bag from store. Place in freezer, and now you have Garlic, Cheesy Toast at the ready! For days! For guests, even, and a nice thing about it, too, is that it thaws in minutes, if placed on a warm surface, such as a busy stove-top! (but not its element, of course)
  10. To toast: place under broiler until golden brown.

Tasty Bite!

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    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      If i were Alice, I'd bottle you up for later! You are positively effervescent! (and so discerning, too, lol. :) Yep, I am a Mad freezer myself (I cube leftover sauces, herbs and stocks!) and adore the convenience of having a ready made anything--especially when it's yummy and versatile....and er...cheesy. :)

    • Efficient Admin profile image

      Efficient Admin 4 years ago from Charlotte, NC

      Awesome! Just Awesome! I love recipes that can be made ahead and frozen for a later time. These look really appealing and I bet would very much compliment a dish of Lasagna, or even spaghetti and meatballs. Bravo to you Chef Charrons!