Herbed Parmigiana Crustini
Description
This versatile crusted bread is a great addition when you need a flavorful crouton to accompany your favorite soup or salad. With a crusty top and soft center, it even works well as a compliment to many pasta dishes. I usually make two full baguettes (...so many carbs!), because this bread has a habit of disappearing quickly once it hits the table. Best of all, unused portions can be retoasted and used as crunchy croutons either whole or crumbled.
Ingredients
Optional Toppings
Instructions
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Slice baguette diagonally to yield about 10-12 2" slices. Place slices evenly-spaced on a low-rimmed metal baking sheet.
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In a small bowl, add olive oil, pepper and salt. Adjust quantity to taste. Strip several sprigs of their leaves and chop. Remove any remaining stems. Whisk together with a fork.
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With a basting brush, brush the baguette slices with the oil mixture. Sprinkle with freshly grated parmigiana.
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Place in broiler for 3 - 5 minutes until golden and toasty.
Keep an eye on the bread once it goes in the oven. They toast quickly, so easy to end-up with "burntinis" if you get distracted. -
Remove from broiler and let cool slightly. Serve.
beets are too seldom used, but have such an interesting flavor, thank you for such a creative kebabs recipe!