A Tasty Mix of the Old and New Worlds

14 October 2004

Last year, one of my students introduced me to the Italian way to make garlic bread. (I'm told the French do the same thing.) You take a slice of bread and toast it crisp. Then you take a hunk of garlic, and lightly rub it across the surface of the bread. Quite effective.

Well... just last night, I thought I'd try it again, with my lovely home-made spaghetti. [Oh, I know, I know... I shouldn't knock myself out so much with such grandiose cooking endeavors...] Then it occurred to me that, hey, I can make this garlic toast even better!! What else goes well on toast? Answer: Best Foods mayonnaise! Of course! So, I rubbed the garlic on, and then topped it with a luscious layer of mayonnaisy goodness. MMmmm, mmm!! A perfect success, and a wonderful completion to most any meal.