Garlic Butter Toast
Garlic Butter perfect for toasts and roasts
- Brown toast
- Garlic clove
- Fresh slightly dried rosemary
- In a small bowl place a large knob of butter – depending on how many toasts you wish to make.
- Crush and chop in small pieces the garlic clove, it always helps to add a bit rock salt when you do this as it gives the garlic an abrasive surface to crush against and also releases the flavour of the garlic.
- Roughly chop the dried rosemary
- Mix this all together with a small spoon until you have a well mixed paste and leave to one side to fuse together.
- I then toasted the bread under the grill on one side and then took it out and spread the garlic butter on the un- toasted side and then popped it back under the grill.
- So simple and yummy with lasagna if you don’t have any French bread and just yummy on it own.
- Luckily we have have rosemary in the garden so I had already picked some and so after about two days it was semi-dry.
- You can also use dried sage – which is good for an agile memory .
- Thyme is great for your chest so you could also replace the rosemary with thyme.
- I have also used this rosemary butter under the skin of a roast chicken or turkey and it is yummy, you can add some anchovies if you like as well and this would replace the salt required to salt the meat, or even capers. It made the most yummy and moist turkey and of course gravy!
- So don’t worry if you make too much – cover it and keep in the fridge to put on steamed veg or potatoes.