4 tablespoons butter
2 medium garlic cloves, finely minced (use garlic press)
¼ teaspoon kosher salt
10 slices Canadian White bread *
¼ teaspoon onion powder
In a small sauce pan, melt butter over medium heat and add garlic. Lower heat to low and let the garlic gently steep for 30 minutes. Add salt and mix to dissolve then strain the butter over a fine sieve and discard the garlic.
Preheat oven to 400 degrees F.
Line up two stacks of the bread and using a sharp bread knife, cut off the crust from the four sides. Then cut in half from one corner to the other and then again from the other two corners leaving 20 pieces. Repeat for second stack.
Line a sheet tray with a rack and lay out the 40 pieces of bread over the top.
Brush on the garlic butter just on the tops.
Sprinkle on the onion powder and bake on an upper rack for ten minutes, turning the pan a few times for even color. No need to flip and bake the other side.
The color should be pale or lightly toasted with no brown.
Cool and serve with any dish calling for toast points including our Lobster Newberg.
*We like to use Canadian white for this recipe because the slices are large and the bread is dense.
Keywords: toast points