- Four 1/2-inch slices crusty peasant bread or baguette
- 1 tbs. extra-virgin olive oil or unsalted butter, melted
- 1 shallot or 2 garlic cloves, halved
- About 1/2 tsp. kosher or coarse sea salt
Preheat the oven to 425 degrees F. Arrange the bread slices on a baking sheet and brush both sides with the olive oil or melted butter. Toast the bread until golden brown, two to three minutes. Rub each slice lightly with a cut shallot or garlic clove; sprinkle with salt.
Author’s Note: If you’re in a hurry, toast the bread slices, without oil, in a toaster or toaster oven. When golden, brush with extra-virgin olive oil and rub lightly with a halved shallot or garlic clove; sprinkle with salt. (These are a little less chewy.)
Recipe excerpted from The Improvisational Cook by Sally Schneider (William Morrow, 2006).
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Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors