Tuesday, July 10, 2007


I love toast. And toast in camp is the best. First I want to explain that I'm one of those that likes toast well-done where the butter is scraping across the blackened bread. I just love the crunchiness of toasted bread. The bread just tastes different when it's well done. Toast is not just for breakfast. A hearty bread toasted and schmeared with garlic and butter is a simple accompaniment to a great grilled steak. Save the leftovers, cube it and throw it in a green salad for instant croutons to go with the miner's lettuce you harvested around the river.

1 loaf sliced store-bought bread (or slice your own baguette, wheat bread, etc)
5 - 8 cloves of garlic
1 stick of butter
1/4 cup of herbs (finely chopped; mix rosemary, oregano and thyme together)

Get the grill hot and ready for the toast. Oil the grill well so the bread doesn't stick. Crush the garlic and rub over the bread slices. Mix softened butter and herbs together. Smear this over each slice of bread. Place each slice on grill with smear-side up. Toast until done and then turn. Toast to your liking. Serve hot with grilled vegetables and meat.

Variations: sprinkle parmesan cheese right before you take the toast off the grill. Add chili flakes to the butter-herb mixture for a spicy addition. Add grilled onions and steak on top of the toast for an open-faced sandwich.

Breakfast Variation: omit the garlic and just coat with plain butter. Toast as before. Mix cream cheese and strawberry jam together. Schmear a light coating over the toast and serve with breakfast. A sweet crunchy delight on your next rafting trip!

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