Spicy bread crisps ( for soup or salad)

1 Servings

Ingredients

Quantity Ingredient
ROMANO AND/OR PARMESAN CHEESE TO COMPLETELY COVER SPICES

Directions

FRENCH BREAD

PARKAY MARGARINE AS NEEDED

RED PEPPER FLAKES

OREGANO FLAKES

LEMON PEPPER

MINCED GARLIC CHIPS

CAVENDER’S GREEK SEASONINGS

This is a little something extra that can become your "signature" to serve hot from the oven with drinks before dinner or cooled down with soups or salads. I make them in quantities and save them in an air-tight container – they will stay fresh for weeks this way. A bag of these delightful crisps also make a well-received "kitchen gift" or a great item for a car-picnic box when you start out on a trip.

Slice French bread into one inch thick slices. I like to get the long thin loaves, or "pistolettes", instead of the short wide ones, and prefer "Wayne’s" French bread if available. Completely cover with Parkay. I use the squeeze bottle and just slather it on zig zag fashion to cover the entire surface of the bread. Do not spread; just leave as it comes out of the bottle. Sprinkle the Parkay with the above listed seasonings, to taste, in listed order as written finishing with cheese or cheeses. Place directly on center oven rack and bake at 275 degrees for approximately one hour. Do not put on cookie sheet as you want the heat to come evenly from top and bottom. Sometimes the center will be sorta soft it you stop too soon. Cover with foil if gets too brown before completely crisp through. Check at thirty minutes then watch carefully and test every ten minutes of so until you get it just right. It depends on the thickness of the bread and the "temperament" of the oven. I have sometimes gone as long as an hour and a half; other times they are ready in half the time. Be sure the storage container is air-tight.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by CHEBECK@... on Sep 25, 1997

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