6 large garlic cloves
1/2 cup Lucini® Premium Select Extra Virgin Olive Oil®
Day old levain (sourdough) bread, torn into shards
Take the whole garlic cloves and olive oil and combine in a small pot. Place on the lowest possible setting on the stove and warm until garlic is soft. Do not let bubble. Cool to room temperature.
Toss the bread pieces in a couple tablespoons of the oil to moisten, and season with salt. Bake in a 350 degree oven until crisp.
Chef Danille is a rising star in the gourmet world of the Slow Food Movement. She previously worked for Thomas Keller at French Laundry before becoming Alice Water's protégé at Chez Panisse.