Email to Cat      

Little Toasts

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"We absolutely love these crunchy Italian crostini. Little toasts are so handy when you have folks over, as we so often do. They're simple to make, they're delicious, they store for a week, and they can be served so many ways! Serve them with baked dips. Top them with Roasted Red Pepper-Pimento Cheese. Pile them on a meat and cheese board. Or drop them into a good soup. Savory, crunchy delights!"

List of Ingredients

â—¦ 1 (10-ounce) baguette
â—¦ Olive oil
â—¦ ½ teaspoon salt
â—¦ ½ teaspoon ground black pepper
â—¦ ½ teaspoon granulated garlic
â—¦ ½ teaspoon paprika
â—¦ ½ teaspoon dried oregano


Recipe

Set the oven to 375° F.

Using a bread knife, cut the baguette into ¼-inch slices. Brush both sides of the slices with olive oil and lay them out in a single layer on a sheet pan. In a small bowl, mix the salt, pepper, garlic, and paprika. Rub the dried oregano between your fingers as you add it to the seasoning blend. Stir to combine. Sprinkle the tops of the oiled baguette slices with the seasoning blend.

Bake for 12 minutes, then turn over the slices and bake for another 10 to 12 minutes, or until they're crisp and golden. Remove from the oven and allow to cool completely. Store in an airtight container for up to a week.

Makes about 6 dozen