Ingredients:

  • 2 large heads of garlic
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 lb (450 g) cleaned calamari tubes and tentacles, patted dry
  • 1 large egg white, room temperature
  • 2 tsp (10 g) cornflour (cornstarch)
  • 1 tsp (5 ml) light soy sauce
  • 1/2 tsp (2.5 ml) sesame oil
  • 1 tsp (5 g) freshly grated ginger
  • 2 tbsp (30 ml) finely chopped spring onions (scallions)
  • 6 slices sturdy bread (sourdough or ciabatta), 1/2 inch thick
  • 2 cups (500 ml) neutral high smoke point frying oil
  • 1/2 cup (75 g) crumbled feta cheese
  • 1-2 fresh red chilies (Fresno or Thai), thinly sliced
  • 1 tbsp (15 ml) fresh dill or parsley, chopped
  • 1/2 tsp (2 g) lemon zest

Instructions:

  1. Roast the Garlic: Preheat oven to 375°F (190°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap loosely in foil, and roast for 30–35 minutes until butter-soft. Squeeze the cloves into a small bowl and mash into a paste. Reserve 1 tablespoon of the paste for the topping.
  2. Prepare the Calamari: Pat the calamari tubes and tentacles thoroughly dry. Roughly chop them into 1-inch pieces.
  3. Process the Farce: Place the calamari, 2 teaspoons of the roasted garlic paste, egg white, cornflour, soy sauce, sesame oil, and ginger into the food processor. Pulse several times until a smooth, sticky, pale paste (the farce) is formed.
  4. Finish the Farce: Transfer the farce to a bowl. Fold in the spring onions, salt, and pepper.
  5. Assemble the Toast: Trim the crusts (optional). Cut each slice diagonally into two triangles. Spread a generous, even layer of the calamari farce onto one side of each bread triangle.
  6. Heat the Oil: Pour the frying oil into the heavy-bottomed pan or wok to a depth of about 1 inch (2.5 cm). Heat the oil to 350°F (175°C).
  7. Fry the Toast (Farce Side Down): Gently place the toast, calamari-side down, into the hot oil. Work in batches and fry for 2–3 minutes until the calamari topping is golden brown and appears set.
  8. Crisp the Bread: Carefully flip the toasts. Fry the bread side for another 1–2 minutes until the bread is a deep, crisp golden brown.
  9. Drain: Remove the toasts and immediately place them calamari-side up onto a wire rack lined with paper towels to drain excess oil. Sprinkle lightly with sea salt while hot.
  10. Finish and Plate: Arrange the toasts on a serving platter. Scatter the crumbled feta, sliced fresh chili, lemon zest, and fresh dill/parsley evenly over the warm toasts. Serve immediately.