Last week some unexpected company dropped by for a visit. It was late in the afternoon, and I had just pulled some fresh lettuce out of my little spring garden. My guest was not very hungry, so we decided to have a glass of cold white wine and chat a bit in the sunroom.

An hour went by, and it seemed like a nosh was in order. I invited my guest to help in making a quick salad using my fresh greens, and to help prepare my twice broiled garlic toast. It might sound complicated, but twice broiled garlic toast is a simple no-brainer standby recipe that is sure to please.

There are no measurements really, and like most of my dishes, are done to taste. So, here’s my recipe for twice broiled garlic toast that you might like to try at your next family gathering:

TWICE BROILED GARLIC TOAST

1 loaf fresh French bread, thickly sliced
Salted butter, softened
Crushed garlic or garlic powder
1 bottle Ranch dressing
Grated parmesan cheese

Slice the French bread and set aside. Crush fresh garlic (as many cloves as you can stand) or used powdered garlic and mix with softened salted butter. Spread garlic butter on bread slices and broiled for about a minute until the edges are just brown and the garlic butter has soaked into the bread.

Remove from the broiler and top slices with ranch dressing, spreading it all over the top of the bread slices. Top with freshly grated parmesan cheese. Broil again until brown and bubbly. Serve twice broiled garlic toast on a nice platter and stand back.

This twice broiled garlic toast is great with any salad or red sauce pasta dish. Or just by itself. I’ve taken this twice broiled garlic toast to many potlucks, and rarely get a slice. Sometimes it’s nice to enjoy it with a friend, like my unexpected guest.

By the way, even though we weren’t hungry, we ate the whole loaf!

Happy Cookbooking,

Matilda