Tuesday, October 14, 2008

101: Toast Rounds

A wonderful basic everyone should be able to make. Heat oven to about 400. (I say about because my oven DEFINITELY does not do what I tell it, and I haven't exactley figured out how much it is off)

Lay slices of baguette or similar bread out on a metal cooling rack:

Pop into oven, checking every couple of minutes. Remember, we are just toasting the bread - crisping it and adding a bit of color. 8-10 minutes will probably be enough.

Allow to cool COMPLETELY before you store them in an airtight container.

What to do with toast rounds, you ask? top with a bit of horseradish and mayonaisse, a thin slice of roast beef and a bit of red pepper for an appetizer. OR herbed cream cheese. OR serve alongside chevre (goat cheese) with hot pepper jelly. OR serve with spinach artichoke dip. OR serve with port wine cheese spread ....


Kass said...

Very simple and basic. Well done.

Anonymous said...

This would go great with a recipe for ORANGE SOUP!!

Where's it at?!