Quick Recipe - Garlic Toast

I realized that I hadn't done a recipe in a while, so I thought I'd just do something quick that would be a good match-up for one I've already done, my Spaghetti Bolognese. Anyway, this is kinda more a technique than anything. It's hard to pinpoint amounts because everyone's tastes vary, so start with this and then change it up according to your tastes. Also, I like lots of bread (although my heartburn doesn't), so this is for 6 pieces.

Oh and for those looking for the recipes, I updated the tags on the oldest posts, so it should be easier to find them now...

Garlic Toast

Ingredients

3 "loaves" of crusty bread (like french, baguettes, or my favorite bolillos)
8 tbls softened butter (you can use spreads or margarine, but they're actually worse for you)
6-8 cloves of garlic (or a whole head if you want)
1 tbls olive oil
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/2 tsp salt
4 grinds of pepper
1/2 c shredded parmesan
1/2 c shredded mozzerella

Hardware

1 small ramekin
1 square of aluminum foil (enough to seal the top of the ramekin or to make a pouch)
1 bread knife
1 small bowl
1 fork
1 baking sheet

Procedure

Pre-heat your oven to 375°. Now here is where you have to kind of pick and choose. If you want to do a whole head, without peeling any of the "paper" off first, trim the top of the head until most of the cloves have had their tips cut off (usually about an 1/2") or if you want to do it by cloves, peel them and trim off the "base". Now put your garlic in the ramekin (or make an aluminum foil pouch for them) and drizzle with the oil (and since the full head takes longer to cook and can dry out some before it is ready, it usually isn't a bad I idea to put some water in the ramekin as well). Be careful to not get much oil on the bottom and keep it on the garlic as much as possible (I got a little overzealous in the pic and paid for it by having some of the garlic "fry" on the bottom). Seal the ramekin (or foil pouch) and place on a rack in the middle of the oven. I don't usually put it on a baking sheet, but you can.

Start checking on them about 20 minutes in, because your oven can heat faster than you think. It usually is 30-40 minutes. What you're looking for is for the garlic to be soft, but not too brown. If it browns a little much, that's still ok, it's usable just harder to work with.

Once they're done, remove them from the ramekin to the bowl to cool. As soon as the garlic is cool enough to touch, if you made a whole head, just pick it up, turn it over and squeeze all that goodness out into the bowl. If you made cloves, mash them with the fork until they're a chunky paste. Add the butter, granulated garlic (YES, more garlic...it seems to round out the flavor some since the roasted garlic is more subtle and sweet), granulated onion, salt, and pepper. Then mix it up.

Slice your loaves in half. You can really use what bread you like, but I think bolillos give you the best texture and flavor. If you don't live anywhere with a Mexican bakery for bolillos, just make sure you use something sturdy and chewy that will not dissolve as the butter melts.

Put the halves on the baking sheet and slather them with the butter mixture. Put it on fairly thick. Now carefully sprinkle on the parmesan followed by the mozzarella so as to not get any on the baking sheet (it's a pain to clean off). Just evenly distribute, you don't need to cover them completely (you can, but you'll use more and I find it a little difficult to eat).

Place the pan in the oven and cook until the edges of the bread and the cheese brown slightly (it should look like the first pic). Usually takes about 15 minutes. Be sure to rotate your pan at about the 10 minute mark for more even browning. Let stand about 5 minutes before eating!