Translate

Thursday, December 20, 2007

Jeanie Crostini!

Here's another fast, easy, yummy recipe that gets good reviews from everyone -- it's one of Kevin's favorites!

Jeanie Crostini

Cut one thin baguette into small slices on the diagonal and line-up on a parchment covered baking sheet. (Use parchment only to keep it neater for clean-up!)

Mix about 1/2 c. olive oil (or more -- you can add as you go along) with dried herbs. I use basil, oregano, thyme, rosemary or herbs de Provence, along with some red pepper flakes and BIT of salt (not much). You can use what you like or have. Garlic or garlic powder is also good.

Spread onto bread and top with shredded Parmesan cheese. (I like Sargento -- you don't need to use "the good stuff."

Bake at 300 for about 15-18 minutes, but you may need to go a bit longer. It should get slightly browned but not burned.

This is extremely good with seven-grain or multigrain baguettes, but also good with French bread.

Serve with spreads, tapenades, or just enjoy! Leftovers make great croutons.

1 comment:

Thanks for coming by! I love your comments and will answer individually with email if your address is included! If you are a no-reply blogger, know that I appreciate your visit but may not be able to reach you. Till Blogger gets its act on email notifications together, I'm moderating. We'll see if that works!

Popular Posts