Garlic confit toast from Bon Appétit Magazine, April 2015 (page 45)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on September 24, 2015

    Outstanding! This recipe has been a big hit for us over the past month. My garlic always takes longer to turn golden than the recipe indicates but other than that, this works beautifully. I’ve been making double batches so we have some extra in the fridge to throw these together on a moment’s notice when hunger strikes. A real keeper! Photo here: http://www.chowhound.com/post/cooking-fall-2015-show-meals-1025190?commentId=9731018#9731018

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