Herb toasts for dipping

Yield: 1 servings

Measure 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

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.

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