As some may know... I tend to cut corners where I can to save money and eliminate waste. With that being said, I am a fan of the pre made garlic toast slices available in the chiller section of your local grocery. You know, the kind that you take a slice or two and toss in the oven for a few minutes?
Now I have decided to make my own ready to serve slices by purchasing fresh made french bread offered by the grocery store bakery. I slice the bread 1 inch thick on a bias and slather on my concoction of butter, roasted garlic, parsley, etc.... lay the pieces on a cookie sheet and shove in the freezer. Then I take all the slices out and stack neatly in a bread bag and store in the freezer.
PROBLEM: I take a few pieces out and bake at 400 - 425 for about 5 to 7 minutes. They come out yummy to me, but the edges are just a tad crusty... almost too crusty. The center is perfect.... buttery, garlicy, and savory... but the edges just seem to get to dry and hard.
Any suggestions anyone??? I like a bit of crispness.... but not so much that I could audition for a Cap-n-Crunch commerical or cause my hubby to lose another tooth.... he only has 3 left!!!
Now I have decided to make my own ready to serve slices by purchasing fresh made french bread offered by the grocery store bakery. I slice the bread 1 inch thick on a bias and slather on my concoction of butter, roasted garlic, parsley, etc.... lay the pieces on a cookie sheet and shove in the freezer. Then I take all the slices out and stack neatly in a bread bag and store in the freezer.
PROBLEM: I take a few pieces out and bake at 400 - 425 for about 5 to 7 minutes. They come out yummy to me, but the edges are just a tad crusty... almost too crusty. The center is perfect.... buttery, garlicy, and savory... but the edges just seem to get to dry and hard.
Any suggestions anyone??? I like a bit of crispness.... but not so much that I could audition for a Cap-n-Crunch commerical or cause my hubby to lose another tooth.... he only has 3 left!!!
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