Herb toasts for dipping
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
Preheat oven to 350 degrees.
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 350 degrees for 8 to 10 minutes or until they are crisply toasted and light golden in color. (Chef Barickman serves with Crab Dip...says the herbed olive oil on the bread is mild and doesn't distract from the flavor of the dip.)
Source: Magnolias Southern Cuisine, by Donald Barickman,1995; ISBN: 0-941711-31-5. Chef Barickman owns both Magnolias Restaurant and the Blossom Cafe in Charleston, South Carolina. In this cookbook, he tried to include the patrons most favorite dishes.
Recipe by: Magnolias, Charleston, South Carolina Converted by MM_Buster v2.0l.