Food Monday ~ Summer nibbles

These nibbles beat crisps into the back water any day and they can be used as an alternative to croutons in a Caesar salad.

Summer Nibbles
Preheat the oven to 140°C

Day old baguette sliced ‘lace’ thin.*
olive oil
clove of garlic, finely chopped
pepper & salt
Parmesan cheese, finely grated

Spread the baguette slices on a baking tray and set to one side.
Warm a little olive oil and add the garlic, oregano, basil, pepper & salt, stir to blend and brush on bread slices.
Sprinkle with grated Parmesan cheese and bake for 10 to 15 minutes.

*Try sour dough or ciabatta bread as an interesting substitute.

** The other day I made my Slow Peppers and used the left the over juice to brush over the baguette slices before baking. Yummy!


12 thoughts on “Food Monday ~ Summer nibbles

  1. I do these all the time – with varied toppings and they’re always great although the hardest part is finding a decent baguette in Texas

    • Nancy, I learned by my mother’s side and we never had a weighing scales, our measurements were handfuls, tablespoonfuls or pinches and a dash for liquids! If a mixture looked dry, then more liquid was added, if it was too wet, then more dry ingredients were added. Look, taste and smell were important.

      • My great aunt Edie cooked liked that . . . and her recipes could be hard to decipher. I cook like that when cooking soups, stews, casseroles, pasta dishes, etc., but for baking I like to have standard measurements.

        I have a loaf of Crusty Cuban Bread on for dinner tonight. I expect your post had something to do with my desire for fresh baked bread. 😀

        • 😀 Nice!

          For bread & cake baking purposes I now use a scales or occasionally, cup measures, but often make changes as I go along. Crusty Cuban Bread sounds interesting…. I must check it out.

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