Garlic Toast Recipe

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Don't you just love fresh garlic toast? So buttery, garlicy, salty, delicious...
I do love it, too.
Here are the things I do not love:

1. Leftover garlic toast. It is never as good later as it is today.
2. Throwing away lovely garlic toast that was perfectly good yesterday. But didn't get eaten.
3. Buying (or making) a whole loaf of bread, even though I know I don't need the whole thing.
4. Making just a few pieces of garlic toast...because
5. I don't know what to do with the rest of the loaf...because
6. It is never as good later as it is today.


Do you ever feel this way?

I have some ideas for you.

Start with a fresh loaf of French Bread. The fresher the better.

Slice the bread into pieces about 3/4-inch thick.


Butter both sides of each slice.

Butter one side and then stack it on another buttered piece to butter the other side. 
This way you don't have to hold the butter.

Arrange buttered pieces, close together, in a single layer on a sheet cake pan or cookie sheet.
Sprinkle each piece with garlic salt, dried parsley, and Parmesan cheese.
Cover with plastic wrap and place in the freezer for 3 or 4 hours or until completely frozen.

Place frozen (unbaked) bread slices in a freezer bag. Return to the freezer.

When you have a hankerin' for fresh garlic toast, pull one or two or twelve or (fill in number here)
from the freezer and arrange on a baking sheet. Place under the broiler in your oven
for about 2 minutes. Watch carefully so they don't get too brown.
Turn over and broil for another minute, or until the golden brown color you like best.

Just like the kind you can buy in the frozen section at the grocery store.
Except much better. Much.
AND much, much less expensive. Much.

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