- Most Helpful
- Highest Rating
The title says it all!!! I made these, using several slices of a homemade sourdough bread that I had made the day before making this recipe. I let the slices sit out for several hours, to dry them out more, then followed as written for 1/2 of the recipe, until the first flipping/turning in the fry pan. They weren't evenly browned in the fry pan, so I decided to put them in the oven (since it was already on and cooking the main entree) to get a more even browning, which worked like a charm. Next time, I would just mix up the bread and garlic, oil in a bowl, then sprinkle with some sea salt and parmesan cheese and bake and turn till well browned. But, anyway you do it, so yummy!!! Thanks for sharing another great recipe!! Made for Spring 2013 "Pick A Chef" event.
I went with Diner's suggestion and baked them instead of the pan method. They were simple to make yet delicious. I used a day old baquette.
Loved the flavors and next time will bake them like diner said. Thanks! :)