Buy yourself a good baguette–Panero’s makes a Asiago cheese baguette that’s to die for.
Slice it into slices about 1/3 inch thick on the diagonal.
In a small sauce pan, put two or three sticks unsalted butter, about six cloves of garlic, finely minced, and salt to taste. Heat until butter is completely melted.
With a pastry brush, brush the butter on both sides of the slices and place them on a cookie sheet with raised sides—so the excess butter doesn’t slip off.
Set the temperature to around 280-300 degrees in oven and place the cookie sheet on middle rack.
When the slices are light golden, turn them over and bake for the same amount of time.
You will know they’re done when you touch them and they’re firm to the touch–not spongy.
Remove to a rack to cool, and when completely cool, put in zip-lock containers.
Will keep for weeks and weeks.
These are a must floating on the Basque Fish Stew, (under ‘fish’ and ‘soups’,) or as a base for different kinds of hors ‘d oeuvres:
Baguette slice, the little tomato surprise (under ‘vegetables’), and black olives
Baguette slice, thin slices of pepperoni, your favorite cheese, chopped green onions, or carmelized onions (under ‘vegetables’)
I think you get the idea—use that great imagination of yours!
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