Guest guest Posted June 9, 2007 Report Share Posted June 9, 2007 Cayenne Toast 3 loaves French bread 1 c. olive oil 2 tsp. salt 2 tsp. granulated sugar 2 tsp. ground cayenne pepper 2 tsp. garlic powder 2 tsp. onion powder 1 tsp. paprika 2 tsp. ground black pepper hot sauce to taste Cut French bread into 1/4-inch slices using a serrated bread knife. Whisk olive oil, salt, sugar, cayenne pepper, garlic powder, onion powder, paprika, black pepper and hot sauce together in a mixing bowl. Using a pastry brush, lightly coat one side of each bread slice with olive oil mixture and arrange slices in a single layer (coated-side-up) on ungreased baking sheets. (Whisk mixture frequently to keep seasonings well mixed.) Dry bread slices in a preheated 200 degree oven for approximately 1 hour or until crisp. (Bread should have the crisp texture of Melba toast when done.) Remove toast from oven and cool on wire racks. When toast is completely cooled, store in airtight containers until served. Yields 12 to 18 servings. Recipe Note: Cayenne Toast may be served immediately or up to two days after preparing; toast may also be frozen for up to two months. To ‘recrisp’ frozen toast, arrange slices in a single layer on an ungreased baking sheet and heat in a 350 degree oven for 5 to 7 minutes. Serve with soup and salads. This toast makes a wonderful party cracker. Take the Internet to Go: Go puts the Internet in your pocket: mail, news, photos & more. Quote Link to comment Share on other sites More sharing options...
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