This recipe, of course, is a much simpler way than the original Breadstick, which would be a breadstick to accompany soups or a hot drink.
In a container mix plenty of olive oil (I used Borges garlic), oregano, salt and freshly ground pepper.
Now just cut the bread into strips (you don’t even need to remove the crust), dip it in this mixture and place it in the hot oven.
Halfway through the time, turn the bread over to brown evenly. Keep an eye out because it’s a quick game, within a few minutes the smell of toasted bread starts to invade the house.
On that occasion, I served it with a vegetable soup that will look great around here tomorrow.
Served in a mug, it was cute, right?
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