Lulu’s Provencal Table
These are not toasts. They may be lightly colored, but never browned, and cooked slower and lower.
1/2 “ thick slices of fresh Baguette or 2 to 3 day-old Country Loaf
Peeled Garlic Cloves
Partially dry the slices of bread in a slow oven or grill them lightly at a good distance from a heat source. Stroke a garlic clove over one surface of each slice, never twice in the same place. If the garlic-rubbed bread slices are large, cut them into squares. Spread the crusts out on a platter and dribble a fine thread of olive oil over the garlic-rubbed surfaces. Serve while still warm.