Too Much Sliced French Bread?

I like my carbohydrates, so whenever I see French bread on sale I buy a loaf.  I tend to ignore the probability that I have three uneaten loaves in the freezer.

Recently when I was challenged for freezer space, I discovered a large storage container filled with thin slices of French bread.  It was left over from a cheese platter I’d served a few months earlier. I suppose I could have made French Toast—a good way to use up sliced bread—but French Toast didn’t sound like the right side dish with Lasagna.  Instead, I tried frying it with chopped garlic and a few spices. 

Fried Garlic Bread – serves 4   

1 tablespoon olive oil + more if needed
2 tablespoons chopped fresh garlic
1 teaspoon dried oregano
1 teaspoon salad seasoning
15-20 thin (about 1/4 inch) slices French bread 

Use your largest flat-bottomed pan.  Add the olive oil, garlic, oregano and salad seasoning to the pan, mix it together and spread it around to cover the bottom of the pan.  Depending on the size of the pan, you may need extra oil.  Place the bread slices on top of the mixture and press down so that each slice absorbs a bit of oil.  Then flip each slice over and press down again. 

Begin heating the pan over medium-high heat.  After 1 minute carefully turn over 1 slice to see if it has begun to brown on the bottom. If yes, turn over all the slices. If not, continue to fry for another minute and check again.  Turn the bread slices over and fry for another 1-to-2 minutes. 

Gently remove the fried bread slices to a serving dish and scrape any garlic and spices remaining in the pan onto the bread.  Serve.

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