Monday, April 20, 2009

Cayenne Toasts

From Canjun-Creole Cooking by Terry Thompson, serve these with sundried tomato spread over goat cheese or with soups or salads.

12-18 Servings

3 French bread loaves, cut into 1/4" slices

1 cup olive oil
2 tsp cayenne pepper
1 1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp ground black pepper
1 tsp paprika
1 1/2 tsp garlic powder
1 1/2 tsp onion powder

Preheat oven to 200. Mix all ingredients except bread together. Lay slices on baking sheets and brush with topping mixture. Whisk mixture often. Bake in oven about 1 hour. Cool on wire racks and store in airtight containers. Cooled toasts can be packed in freezer containers and frozen up to 2 months. Recrisp frozen toasts in 350 oven for 5-7 minutes.

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