Saturday, December 26, 2015

French Bread Toasts

French Bread Toasts are the perfect accompaniment to warm, steamy soups as well as tasty, spreadable, creamy dips.  They are so simple to make - I almost thought about not posting the recipe.  However, everybody loves them!  They are crunchy, a bit savory from the olive oil and store well in a sealed container.  You know what that means?  You can make them ahead of time before your big shin-dig and store them until you need them.  On the counter.  No refrigeration necessary.  And you serve them at room temperature.  You can thank me later.

This year on Christmas, we went with a self-service soup bar (how fun is that?!?!?).  We served 3 different soups along with these toasts.  They are just so much yummier than crackers.  Trust me.  And the neutral flavor of them goes well with all types of soups etc.  

French Bread Toasts

1 lb French Bread Loaf
Olive Oil

Step 1:  Preheat the oven to 425 degrees Fahrenheit.  On a large baking sheet, drizzle a little olive oil. 

Step 2: Carefully slice the French bread with a serrated knife into 1/2 inch slices (rounds).  Place them in a single layer onto the baking sheet.  Drizzle with additional olive oil.

Step 3:  Once the oven is preheated, place the pan in the oven.  Bake for 15-20 minutes, until the tops start turning golden brown.

Step 4:  Remove from oven and flip the slices over.  The bottoms are likely pale compared to the browned tops.  Once the slices are all flipped up, place back in the oven and bake for an additional 10 - 15 minutes - or until golden brown.

You can serve these warm, cold, or room temp.  Once they are cooled, you can store them in an air-tight container for up to a week.  Please note, these do not freeze well.

No comments:

Post a Comment