There are many ways to make garlic bread and I certainly make it different ways.  But this way is by far my favorite.  In Italy, to celebrate the first olive oil of the season, they make this simple fettunta - or "greased slice".   It's simply grilled bread, rubbed with a garlic clove, drizzled with the best olive oil you have, and then sprinkled with coarse sea salt.  You won't believe how great it is.  There is a very unique taste you get if you use a raw garlic clove on a slice of fresh bread.  If you want, you can add a topping to make bruschetta, but this is my favorite way to make garlic bread to accompany dinner.  Many times I buy a whole grain or multi grain loaf to make this with and it's delicious.  As always, with simple recipes with few ingredients you need to use the best ingredients you can - a good, fruity extra virgin olive oil and some outstanding sea salt.*

Boy, talk about an easy appetizer. How about using just two ingredients (three if you want to add the chopped basil) for a pretty, delicious dish of bite sized morsels? Roasting the peppers is an easy thing to do and if you've never done this yourself, start now. You will have another great technique in your cooking arsenal that will come in very handy. You can use this method to make Peperonata or to roast peppers for a sauce or side dish.

This month's Daring Baker's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf.   They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.   Karen is in the Netherlands and Zorra is blogging from Spain.  

The challenge was to make either sweet or savory tuiles and I chose the savory.  The recipe used for the savory ones are from The French Laundry - this batter is what is used to make the cornets for their famous salmon tartare cornet appetizers.  These appetizers are like little ice cream cones.  They are just two or three bites.  I did not want to fill them with salmon tartare, however, because I knew my husband would not eat them so I filled them with a mixture of ricotta and parmesan cheese and then grated parmesan cheese on top.   You can fill them with anything your imagination comes up with!