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Parmesan Garlic Toasts
1 loaf French or Italian bread, cut into twelve 1 inch round slices
6 cloves garlic, halved
3 or 4 T. extra-virgin olive oil
3 T. freshly grated Parmesan cheese
Preheat the oven to 350°F.
Rub each slice of bread generously with a garlic half and place on a baking
sheet.
Brush the olive oil over the bread slices. Sprinkle with the cheese and bake for
3 or 4 minutes until golden brown. Serve immediately with the Roasted Red Pepper
Spread. |
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Roasted Red Pepper Spread with Parmesan Garlic Toasts
2 red peppers, halved, seeded and deveined
1 Tablespoon olive oil
1/2 pound cream cheese
1/4 cup sour cream
1/2 red onion, coarsely chopped
4 drops Tabasco sauce
1/4 teaspoon Worcestershire sauce
Pinch cayenne pepper
2 Tablespoons finely chopped chives
Assorted raw vegetables, crackers or Parmesan Garlic Toasts
Preheat the broiler. Place the pepper halves directly on a broiler tray pan and
spoon the olive oil over them. Broil, turning often, until the skins are
charred. Transfer to a small paper bag and fold to seal. Set aside to cool
inside the bag. When cool, rub the charred skin from the peppers and cut them
into a fine dice. Transfer to a bowl.
Put the cream cheese, sour cream, onion, Tabasco sauce, Worcestershire sauce and
cayenne pepper in the bowl of a food processor fitted with the plastic or metal
blade and process until smooth. Scrape the mixture into the bowl with the
peppers. Add the chives and mix well. Cover and refrigerate for at least one
hour.
Let the spread come to room temperature before serving. Serve with raw
vegetables, crackers, or Parmesan Garlic Toasts.
Parmesan Garlic Toasts
Hot garlic toasts pulled from the oven when the cheese has melted and just
turned golden brown are irresistible when topped with creamy Roasted Red Pepper
Spread.
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