Herb Toasts For Dipping

[Guest guest]

The restaurant serves these with crab dip. However, for those (like me) who

don't eat seafood, I'm sure we can find a tasty dip that will go well with

these toasts. (One of my favorite taste treats is sesame bread sticks with

store bought Feta salad dressing. But I digress....)

 

Brenda Adams

 

 

* Exported from MasterCook Buster *

 

Herb Toasts For Dipping

 

Recipe By : Magnolias, Charleston, South Carolina

Serving Size : 1 Preparation Time :

Categories : Restaurant Dips

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup olive oil

2 teaspoons mashed garlic

1 tablespoon very finely minced chives

1 tablespoon very finely minced basil

1 tablespoon very finely minced parsley

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 long loaf of fresh -- crusty french bread

 

Preheat oven to 350 degrees.

 

Combine all of the ingredients except the French bread and let them sit for 15

minutes. Slice the bread into thin slices. Lay the slices on a baking sheet

and brush the tops with the herbed olive oil. Bake the slices at 350 degrees

for 8 to 10 minutes or until they are crisply toasted and light golden in

color. (Chef Barickman serves with Crab Dip...says the herbed olive oil on the

bread is mild and doesn't distract from the flavor of the dip.)

 

Source: Magnolias Southern Cuisine, by Donald Barickman,1995; ISBN:

0-941711-31-5. Chef Barickman owns both Magnolias Restaurant and the Blossom

Cafe in Charleston, South Carolina. In this cookbook, he tried to include the

patrons most favorite dishes. >From the cookbook collection of Brenda Adams

<adamsfmle; recipecafe/veg-recipes 3/99.

 

 

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