Best Michaels Party Rye Garlic Toast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RYE CHEESE TOAST WITH GARLIC



Rye Cheese Toast With Garlic image

Make and share this Rye Cheese Toast With Garlic recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     German

Time 20m

Yield 6 slices, 3-6 serving(s)

Number Of Ingredients 6

6 slices rye bread
2 tablespoons butter, at room temperature
2 cups cheddar cheese, shredded
1/4 teaspoon sweet paprika
1/2 teaspoon garlic powder (good quality or sub fresh)
6 dill pickles, sliced lengthwise into 4 slices

Steps:

  • Preheat broiler. Toast bread lightly then place on baking sheet. Lightly butter Toast and sprinkle evenly with cheese, garlic powder and sweet paprika.
  • Broil until tops are golden brown.
  • Let cool one minute and serve with pickles.
  • Enjoy.

DUCK PASTRAMI, PICKLED RED ONION, MUSTARD, RYE TOAST



Duck Pastrami, Pickled Red Onion, Mustard, Rye Toast image

Provided by Michael Symon : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 32

1 whole duck
2 tablespoons blended oil
Reserved fat from 1 whole duck
4 duck breasts, fat and skin removed
4 tablespoons whole coriander seed, toasted and ground
3 to 4 whole allspice berries, toasted and ground
4 tablespoons black peppercorns, toasted and ground
Kosher salt
Big pinch sugar
Extra-virgin olive oil
1/2 shallot, minced
Salt and freshly ground black pepper
1/4 cup apple cider vinegar
4 teaspoons whole grain mustard
1/2 cup warm duck fat
1/2 cup pickled onions, recipe follows
1 cup julienned apples
1 cup Bull's Blood micro greens
Freshly ground black pepper
Rendered warm duck fat
4 to 5 thinly sliced pieces rye bread
1/2 cup cracklings, sliced
2 pounds red onions, sliced
White wine vinegar
Sugar
Kosher salt
4 cloves garlic
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 tablespoon crushed red pepper flakes
2 teaspoons mustard seeds

Steps:

  • For boning whole duck: Remove the first joint of the wing and reserve for stock. Remove the legs and thighs. Remove the feet from the legs and add to the stockpile. Remove the excess skin and use for rendering duck fat.
  • Remove the breasts from the breast bone. Trim any excess fat and add to the pile that needs to get rendered. Break down the neck and add to the carcass to make duck stock. Reserve 1 breast with skin off for the pastrami and reserve 1 breast with skin on for the roasted duck breast recipe. Reserve the legs and thighs for the duck confit. Reserve duck livers for the Dirty Quinoa. Reserve duck fat to render. Reserve carcass for stock.
  • Place a deep hotel pan or roasting pan over medium-high heat. Place 2 handfuls of soaked wood chips into the bottom of the pan and top with a perforated hotel pan or cooling rack placed over the roasting pan.
  • Add 2 tablespoons blended oil and all the reserved fat from the duck to a large cast iron pan and place over medium heat to render. After about 10 minutes, remove the solid fat (cracklings) and carefully strain out any impurities. If not using right away, allow the reserved rendered duck fat to cool to room temperature and keep in the refrigerator for up to 1 month.
  • Season the duck with salt, pinch sugar, toasted ground coriander, allspice, and peppercorns. Flip and repeat. Drizzle both sides with extra-virgin olive oil.
  • Place the duck breast into the perforated part of the smoker or on the cooling rack and seal with foil. Place over high heat and smoke, 5 to 7 minutes. Remove the duck from the pan and let rest.
  • For the bull's blood salad: To a large bowl, add the shallot, salt, pepper, apple cider vinegar, whole grain mustard and whisk in the warm duck fat. Taste and re-season, if necessary. To a medium bowl, add the pickled onions, julienned apples, Bull's Blood greens, about 1/4 cup dressing around the sides of the bowl, and season with freshly ground black pepper. Toss to combine and taste.
  • For the toast: Place a saute pan over medium-high heat. Add 2 to 3 tablespoons duck fat and 4 to 5 bread slices and add to the pan and toast. Remove from the pan and slice into croutons.
  • For each serving, place the salad onto the middle of a plate. Slice the duck thinly on the bias and place over the salad. Garnish with croutons, sliced cracklings, and drizzle with more dressing.
  • For the pickled onions: Pack the onions in 2 (1-quart) jars and cover with enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.
  • Pour the vinegar mixture into a nonreactive saucepan, add the garlic, bay leaves, coriander seeds, black peppercorns, red pepper flakes, and mustard seeds, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
  • Divide the mixture between the jars, pouring the liquid to cover the onions and then screw on the lids. Refrigerate for up to 1 month.

BEST GARLIC TOAST (QUICK & EASY!)



BEST Garlic Toast (Quick & Easy!) image

Here's the very best garlic toast you'll find! Ultra garlicky, crunchy on the outside and soft on the inside: and it takes only 10 minutes to make.

Provided by Sonja Overhiser

Categories     Side Dish

Time 10m

Number Of Ingredients 7

12 small round slices of a large baguette or Italian bread (homemade or store bought)*
2 cloves garlic (2 teaspoons finely minced)
1/4 cup extra virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
Garlic powder, for sprinkling
Finely chopped Italian parsley, for the garnish (optional)

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Thinly slice the bread.
  • Mince the garlic. In a small bowl, mix together the garlic with the olive oil, dried oregano, and salt. Use a brush to brush the mixture on both sides of each slice of bread and place them onto a baking sheet. Try to pick up some of the minced garlic with the brush, as it tends to sink to the bottom. (If the oil runs out, depending on your size of bread, just add a splash more to the bowl with the garlic.)
  • Add a pinch of garlic powder to the top of each toast.
  • Bake for 5 minutes until the crust is crisp but the inside is still soft. If desired, sprinkle with finely chopped Italian parsley. Enjoy immediately.

Nutrition Facts : Calories 83 calories, Sugar 0 g, Sodium 0.2 mg, Fat 4.8 g, SaturatedFat 0.7 g, Carbohydrate 8.9 g, Fiber 0.3 g, Protein 1.2 g, Cholesterol 0 mg

PARTY RYE HORS D'OEUVRES



Party Rye Hors D'oeuvres image

These little darlings are a great starter to a dinner party or just as a snack for those hungry teenagers. Easy, yet very impressive.

Provided by A Good Thing

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup cheddar cheese, grated
2 tablespoons mayonnaise, not Miracle Whip
1/3-1/2 cup black olives, finely chopped
2 tablespoons onions, finely chopped
rye bread (party cocktail or sandwich slices)

Steps:

  • Preheat oven to 350 degrees F.
  • Mix cheese, olives, onions, and mayonnaise (just enough mayo to get to spreading consistency).
  • Spread mixture on slices of rye bread (not too thin).
  • Place bread on baking sheet and bake in hot oven until cheese melts, about 5 -7 minutes.
  • Devour! But be careful -- it will singe the roof of your mouth if you're not careful. (;.

Nutrition Facts : Calories 157.4, Fat 13, SaturatedFat 6.5, Cholesterol 31.6, Sodium 310.1, Carbohydrate 3.3, Fiber 0.4, Sugar 0.8, Protein 7.2

SMOKED TROUT AND GARLIC CREAM ON RYE TOASTS



Smoked Trout and Garlic Cream on Rye Toasts image

A few store-bought ingredients turn these toasts into an appetizer. Smoked trout and chopped cornichons perch atop a layer of garlic cream. Serve the appetizers with Amaretto-Bourbon Punch.

Provided by Martha Stewart

Categories     Finger Food Recipes

Time 1h25m

Yield Makes 3 dozen

Number Of Ingredients 7

1 head garlic
1 tablespoon extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
9 slices rye bread
1/4 cup heavy cream
6 ounces smoked trout, flaked into small pieces
18 to 20 cornichons, sliced on the bias into 1-inch pieces

Steps:

  • Preheat oven to 350 degrees. Cut 1/2 inch off the top of garlic to expose the cloves, and transfer bulb to a piece of parchment-lined foil. Drizzle with oil, and sprinkle with salt and pepper. Wrap, and bake until soft, 45 minutes to 1 hour. Unwrap, and let cool.
  • Meanwhile, cut 36 rounds of bread using a 1 3/4-inch cookie cutter. Transfer to a baking sheet. Bake until golden around edges, about 20 minutes. Let cool.
  • Squeeze garlic into a food processor. Blend until almost smooth. Add cream, 1 tablespoon oil, and 1/2 teaspoon salt.
  • Spread 1/2 teaspoon garlic cream onto each toast, and top with trout and cornichons. Serve immediately.

MAKE-AHEAD GARLIC TOAST



Make-Ahead Garlic Toast image

I love this because I always have leftover bread and it goes to waste most of the time. The best part is that you can pull out as many pieces as you want and bake them straight from the freezer!

Provided by cook205

Categories     Appetizers and Snacks     Garlic Bread Recipes

Time 1h15m

Yield 18

Number Of Ingredients 5

½ cup butter, softened
⅓ cup grated Parmesan cheese
1 teaspoon dried parsley
½ teaspoon garlic powder
1 (1 pound) loaf Italian bread, cut into 1 inch slices

Steps:

  • Mix butter, Parmesan cheese, parsley, and garlic powder in a bowl. Arrange Italian bread on a large baking sheet and spread each slice with garlic butter mixture. Place baking sheet in freezer and freeze until bread solid, about 1 hour. Transfer bread to a resealable plastic freezer bag until ready to use.
  • Preheat oven to 425 degrees F (220 degrees C). Arrange desired number of slices, butter-side up, on a baking sheet.
  • Bake in preheated oven until bread is toasted and butter is melted, 5 to 7 minutes.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 12.7 g, Cholesterol 14.9 mg, Fat 6.4 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 206.4 mg, Sugar 0.2 g

TOASTED PARTY MIX



Toasted Party Mix image

A version of the tasty cereal snack mix that can often be bought in stores. It's great for a snack or a party!

Provided by PATSYSH

Categories     Appetizers and Snacks     Snacks     Party Mix Recipes

Time 55m

Yield 20

Number Of Ingredients 11

1 cup margarine
2 teaspoons seasoning salt
2 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons garlic salt
2 cups crispy rice cereal squares
2 cups crispy corn cereal squares
2 cups crispy wheat cereal squares
2 cups toasted oat cereal
1 cup mini pretzel sticks
1 cup mixed nuts

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • In a large roasting pan, melt margarine. Mix in seasoning salt, Worcestershire sauce, celery salt, and garlic salt.
  • Stir crispy rice, corn, wheat and oat cereals, pretzels and nuts into the butter mixture and coat well.
  • Bake uncovered in the preheated oven for 45 minutes, stirring occasionally.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 12.8 g, Fat 13 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 724.1 mg, Sugar 1.2 g

ROASTED-GARLIC TOAST WITH TOMATO



Roasted-Garlic Toast with Tomato image

Martha likes to use a rustic boule with a bit of rye in it for a denser, moister crumb. It toasts up beautifully without drying out and makes the ideal canvas for meltingly tender garlic confit, juicy Campari tomatoes, and fresh parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 15m

Number Of Ingredients 6

4 slices rustic bread, such as boule
Extra-virgin olive oil, for brushing and drizzling
Kosher salt and freshly ground pepper
8 teaspoons mashed Garlic Confit (from 1 head)
4 small tomatoes, such as Campari, thinly sliced
1/4 cup lightly packed parsley leaves

Steps:

  • Preheat oven to 425 degrees. Brush bread with oil; season with salt and pepper. Arrange on a baking sheet and bake until golden around edges but still soft in centers, about 10 minutes. Spread with garlic confit and top with tomatoes. Drizzle with oil, and sprinkle with salt and parsley.

Related Topics