Herb toasts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Olive oil |
| 2 | teaspoons | Mashed garlic |
| 1 | tablespoon | Very finely minced chives |
| 1 | tablespoon | Very finely minced basil |
| 1 | tablespoon | Very finely minced parsley |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 1 | Long loaf of fresh; crusty French bread | |
Directions
1. Preheat oven to 350 degrees F.
2. Combine all of the ingredients except the French bread and let them sit for 15 minutes. Slice the bread into thin slices. Lay the slices on a baking sheet and brush the tops with the herbed olive oil. Bake the slices at 250 degrees for 8 to 10 minutes or until they are crisply toasted and light golden in color.
Note: All crabmeat should be gently picked over to remove any possible remaining shell. Place the crabmeat in a strainer and press down lightly to extract any extra water. When using lump crab, you want to keep it as intact as possible.
Yield: 2 cups
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NOTES : Dean Ferring, chef at The Mansion on Turtle Creek in Dallas Recipe by: Dean Ferring, chef at The Mansion on Turtle Creek in Dallas Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 23, 1998