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Garlic Toast with Fresh Herbs
by author Sally Errey

This recipe is versatile and can replace butter on dinner rolls, sandwiches, or toast. The roasted garlic provides creaminess with a mild flavour (and far less odour than raw garlic) and the parsley adds chlorophyll and vitamin C. Experiment with other fresh Italian herbs such as oregano and basil.

10 garlic cloves
1/4 to 1/2 cup (60 to 125 mL) extra-virgin olive oil
1/2 cup (125 mL) parsley, finely chopped
1/2 tsp (2.5 mL) salt (optional)

To oven roast garlic, preheat oven to 300 F (150 C). Peel garlic and toss in 1 Tbsp (15 mL) olive oil. Place on baking tray and cook 10 to 15 minutes. The cloves are done when they are soft and lightly brown.

In a small bowl, mash garlic cloves with a fork and add remaining ingredients. Mix gently until well combined. Spread on toasted whole grain bread, bread rolls, or mini pita bread. Serves 2.

Source: alive #257, March 2004