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Garlic bread crisps for Midsummer

Ingredients

4 personām

  • Fazer rye sourdough bread
  • 200 g Greek yogurt
  • 30 g cucumber
  • 23 g olive oil
  • 15 g mayonnaise
  • 12 g dill
  • 7 garlic cloves
  • 3 g garlic powder
  • Salt
  • Pepper

Preparation video

Cut the bread slices into four pieces, place them on a baking tray and bake in the oven at 180 C for 5 minutes. Meanwhile, mix 15 g of olive oil, mayonnaise, grated garlic cloves and salt in a bowl. When the bread is slightly browned, remove from the oven, cool and mix into the prepared mixture with your hands, then return to the oven for another 10 minutes. For the sauce, mix Greek yoghurt, finely grated and strained cucumber, garlic powder, salt, pepper, 8 g olive oil and dill in a bowl. Serve the toast with the sauce.

Garlic bread crisps for Midsummer

Preparation

Easy 40min

Cut the bread slices into four pieces, place them on a baking tray and bake in the oven at 180 C for 5 minutes. Meanwhile, mix 15 g of olive oil, mayonnaise, grated garlic cloves and salt in a bowl. When the bread is slightly browned, remove from the oven, cool and mix into the prepared mixture with your hands, then return to the oven for another 10 minutes. For the sauce, mix Greek yoghurt, finely grated and strained cucumber, garlic powder, salt, pepper, 8 g olive oil and dill in a bowl. Serve the toast with the sauce.

Garlic bread crisps for Midsummer

Garlic bread crisps for Midsummer
40min Easy

Ingredients

4 personām

  • Fazer rye sourdough bread
  • 200 g Greek yogurt
  • 30 g cucumber
  • 23 g olive oil
  • 15 g mayonnaise
  • 12 g dill
  • 7 garlic cloves
  • 3 g garlic powder
  • Salt
  • Pepper

Preparation

Cut the bread slices into four pieces, place them on a baking tray and bake in the oven at 180 C for 5 minutes. Meanwhile, mix 15 g of olive oil, mayonnaise, grated garlic cloves and salt in a bowl. When the bread is slightly browned, remove from the oven, cool and mix into the prepared mixture with your hands, then return to the oven for another 10 minutes. For the sauce, mix Greek yoghurt, finely grated and strained cucumber, garlic powder, salt, pepper, 8 g olive oil and dill in a bowl. Serve the toast with the sauce.