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-FRENCH BREAD-
-PARKAY MARGARINE AS NEEDED-
-RED PEPPER FLAKES-
OREGANO FLAKES
-LEMON PEPPER-
MINCED GARLIC CHIPS
CAVENDER?S GREEK SEASONINGS
ROMANO AND/OR PARMESAN
-CHEESE TO COMPLETELY COVER
-SPICES
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.
Yields
1 Servings
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