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Recipe for :

Crispy Garlic Toasts

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then click here


1 narrow loaf French bread (about 1/2lb.)
1/2 cup olive oil
Garlic powder

  • Pre-heat the oven to 350º.
  • Cut the French bread into 1/4 to 1/2 inch thick slices.
  • With a pastry brush, lightly coat each slice on both sides with olive oil and lay it on a baking sheet.
  • Generously sprinkle garlic powder on top of each slice, then lightly season with some salt.
  • Bake 5 - 7 minutes, or until bottoms are lightly golden.
  • Turn the slices over and sprinkle again with garlic powder and salt.
  • Bake 5 minutes more, or until golden all over.
  • Place the baking sheet on a wire rack and let the toasts cool completely, about 30 minutes.
  • Store in a covered tin or plastic bag at room temperature for up to 1 week, or freeze for up to 2 weeks.

Makes about 40 toasts.

Martin James