It's the end of May and we’re on the home stretch with everyone desperately trying to finish off lingering assignments and summatives. It’s shouldn't come as a surprise that the photography studio is packed with people shooting, processing, and printing afterschool, yet it did. After the last bell rang, I headed straight to the studio to process the roll of film I’d shot on Saturday. The studio which had been so serene the week before was bustling with people.
Long story short, my film didn’t develop properly. To say I was upset was an understatement. My summative was due in less than a week, and I was back to square one with no prints, no negatives, and no props (because I’d eaten them). Dejectedly, I left the studio with my friends Jonathan and Raymond, who were waiting for me so we could walk home together. While walking through the school, I contemplated when I would have the time to reshoot my summative. I frowned; there just wasn’t any time left. I decided that there was no time like the present, waved goodbye to Jonathan and Raymond and went to Pusateri’s to buy some more croissants and baguettes.
After I reshot, I realized that I still hadn’t finished eating the baguette from Saturday let alone the one I’d bought today. I spread some of the leftover lemon sage compound butter on top of a few fresh baguette slices and served those to my brother. No one likes eating dry three-day-old bread, so I had to devise a way to make it edible. The answer: garlic breadsticks.
|baguette slices with lemon sage compound butter.|
These breadsticks that are literally made from bread. They taste a lot like croutons (the best part of any salad, besides the bacon) and can be served with soups and other dishes. The best part is that the minced garlic roasts, losing the sharp bite, and develops even more flavour as the bread toasts.
Click below for the recipe.
Roasted Garlic Breadsticks
- ½ baguette, sliced lengthwise into 8 sticks
- 2 cloves of garlic
- ¼ teaspoon salt
- 3 tablespoons olive oil
Preheat oven to 425F. On a chopping board, mince garlic until very fine. Add mix in the salt and using the flat surface of your knife, squish the garlic mixture until a paste forms. It doesn’t have to be completely smooth; you just want to get the garlic juices flowing.
Put the garlic paste into a small bowl and add the oil; mix. Using a brush, coat each side of the bread sticks with the garlic-oil mixture. Place the breadsticks on a pan and toast for 10 minutes, until the garlic just turns golden brown and the bread is crisp. Be sure not burn the garlic or it will taste bitter. Serve with soup or dip.