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Thick slices of rich, eggy challah bread brushed with olive oil and toasted until golden brown and crispy. These challah toasts are perfect for dipping into your favorite spreads, soups, or enjoying on their own.
Preheat your oven. For the fastest results, set your oven to broil on high and position a rack 4-6 inches from the heat source. Alternatively, preheat your oven to 400°F (200°C) for baking.
Prepare the challah slices. Arrange the slices in a single layer on a large baking sheet. In a small bowl, whisk together the extra virgin olive oil, salt, black pepper, and garlic powder (if using).
Brush one side of each challah slice generously with the seasoned olive oil mixture using a pastry brush.
Toast the challah. Place the baking sheet in the oven. If broiling, toast for 1-2 minutes until the top is golden brown and crisp. Watch it very carefully, as it can burn in seconds. If baking, bake for 3-4 minutes.
Flip the slices, brush the second side with the remaining oil mixture, and return to the oven. Broil or bake for another 1-3 minutes until the second side is also golden and toasted to your liking.
Remove from the oven and let cool for a minute. Garnish with fresh parsley if desired and serve immediately with your favorite dips or soups.
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Thick slices of rich, eggy challah bread brushed with olive oil and toasted until golden brown and crispy. These challah toasts are perfect for dipping into your favorite spreads, soups, or enjoying on their own.
This jewish_american recipe takes 10 minutes to prepare and yields 12 servings. At 160.37 calories per serving with 3.79g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side_dish.
Add 1 teaspoon of dried Italian seasoning, rosemary, or za'atar to the olive oil mixture for an aromatic twist.
After flipping the slices, sprinkle the top with grated Parmesan or mozzarella cheese before the final toasting.
Omit the garlic powder, salt, and pepper. Instead, mix the olive oil (or melted butter) with 2 tablespoons of sugar and 1 teaspoon of cinnamon. Brush on the challah and toast as directed. Perfect for dipping in coffee or a sweet cream cheese dip.
Add 1/4 to 1/2 teaspoon of red pepper flakes to the olive oil for a spicy kick.
The carbohydrates from the challah bread are easily digested, providing a quick and accessible source of energy to fuel your body and brain.
Made with extra virgin olive oil, this recipe is a good source of monounsaturated fats, which are known to support heart health by helping to reduce bad cholesterol levels.
Each slice of toasted challah contains approximately 150-160 calories, primarily from the bread and olive oil. This is an estimate and can vary based on the size of your slice and the specific challah loaf used.
It can be part of a balanced diet. The challah provides carbohydrates for energy, and using extra virgin olive oil adds heart-healthy monounsaturated fats. However, it is a refined carbohydrate and calorie-dense, so it's best enjoyed in moderation, especially when paired with rich dips.
Yes, you can easily make this recipe gluten-free by substituting the regular challah with a high-quality gluten-free challah bread. The rest of the ingredients and instructions remain the same.
These toasts are incredibly versatile! They are excellent with Middle Eastern dips like hummus, baba ghanoush, and matbucha. They also pair well with creamy feta dip, spinach and artichoke dip, or alongside a hearty soup like matzo ball soup or tomato soup.
While they are best served fresh and warm, you can make them a few hours ahead. Let them cool completely before storing them in an airtight container at room temperature to prevent them from getting soggy. You can re-crisp them in a 350°F (175°C) oven for 2-3 minutes before serving.
Challah bread has a higher sugar and egg content than many other breads. This makes it toast very quickly, especially under a direct heat source like a broiler. It's crucial to watch them continuously and not walk away from the oven while they are broiling.