Unfortunately for me, I really like bread. So whenever I make myself one of those “healthy” salads, I always like to add some toast. I don’t like heavy salads, like the typical Polish vegetable salad with mayonnaise (I hate that one). I like lettuce, I like rocket (see my rocket salad), and I like lamb’s lettuce. Then there are all the things you can add. And the toast, of course.
These go with so many salads that I’m giving them a recipe of their own. Feel free to add them to any “Italian” salad.
They’re also ridiculously easy to make. And served with salad, they can quiet even the guiltiest conscience 😉
At a glance:
Prep time: 3 minutes
Baking time: 7–10 minutes
Oven temperature: 200 degrees Celsius
Serves: as many as you like
How many calories? It’s still a baguette, which means wheat bread (more than enough calories, kilocalories, whatever you call them).
Ingredients for baguette toasts:
- Yesterday’s baguette
- Olive oil
- A clove of garlic
- Dried herbes de Provence
- Ground chilli
The recipe (get the oven hot):
I heat the oven to 200 degrees Celsius. I check the status updates on Facebook. I cut the baguette into rounds (about 1 centimetre thick, 2 at most), completely unconcerned that they’re all different sizes (see the photo). I shape a piece of kitchen foil into a little basket (if you look hard enough, you can see that in the photo too) and put the sliced baguette in it.
I peel a clove of garlic, bash it with my fist and chop it into small pieces. I sprinkle the baguette rounds with the garlic, chilli and herbes de Provence. I drizzle olive oil rather unevenly over the lot. Into the oven they go.
After about 7–10 minutes (just don’t let them burn), the toasts are ready. I add them to the salad, and if by some miracle I haven’t made one, you can scoff them with ketchup. They’re good that way too. Enjoy!
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