Quick Side Breads and Crisps

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* Exported from MasterCook *

 

Quick Side Breads and Crisps

 

Recipe By :Dreena Burton

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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I often make quick snacking breads and crisps to serve with meals or appetizer

dips. Here are some to try:

 

FLATBREADS: Purchase a ready-made dough that can be rolled out (may be labeled

as a pizza dough) to make a flatbread. Roll or stretch the dough out onto a

lightly oiled baking sheet. The dough will thin out significantly, but does not

need to spread out over the entire baking sheet. Keep the thickness fairly even,

because once it bakes the thin sections will cook very quickly Brush or spritz

on a little olive oil, sprinkle with sea salt and fresh ground black pepper (and

if you like, any of your favorite spices, such as chili powder, cayenne, or

cumin). Bake for 10-12 minutes at 400F until lightly browned in spots and around

the edges. Keep an eye on the bread; in the last couple of minutes it can burn

quickly in the thinner spots. Remove from oven and let cool for a couple of

minutes, then tear into pieces, or leave it in the pan for people to tear away

pieces as they like. To jazz it up, press some of the following toppings into

the stretched dough:

 

fresh chopped herbs, such as thyme, rosemary or oregano chopped black or

kalamata olives chopped, reconstituted sun-dried tomatoes

 

PARMESAN TOASTS: For a quick and tasty side bread, brush or spritz some olive

oil onto slices of good quality crusty breads (seasoned breads are especially

nice, such as black olive or rosemary bread), then sprinkle on sea salt, fresh

ground black pepper, and a little soy parmesan. Place the slices on a baking

sheet and bake at 400F for 9-10 minutes, until the edges are golden brown but

the bread is still a little soft, not crusty throughout.

 

Omit the soy parmesan if you like; the breads will still be tasty Another good

idea is to use flavored olive oils, such as basil, rosemary, roasted garlic, or

roasted red pepper. They not only enhance the flavoring, but some, like roasted

red pepper oil, add a lovely color. Other great toppings are chopped olives and

fresh chopped herbs.

 

PITA CRISPS/TORTILLA CRISPS: These are great with appetizer dips as well as

soups. For the pita crisps, slice the pita rounds in half along the outer edge

(so you have two whole rounds) then slice into one-quarter or one-sixth

triangular pieces. Place on a baking sheet, spritz or brush with a little olive

oil, season with sea salt, fresh ground black pepper, and any spices you like.

Bake at 375F for 7-9 minutes, until they golden around the edges and a little

crispy The thinner the pita bread, the quicker it will crisp, so keep an eye on

them as they cook.

 

For tortilla crisps, cut flour tortillas into one-sixth or one-eighth triangular

pieces (flavored varieties such as spinach and sun-dried tomato are particularly

nice). Place on a baking sheet, and spritz or brush with olive oil, season with

sea salt, fresh ground black pepper, and any spices you like, soy parmesan if

desired, and bake at 375F for 6-7 minutes until just turning golden around the

edges, but not all over. After they are removed from the oven, they will crisp

more as they cool. These can burn very quickly, so watch them closely after a

few minutes in the oven.

 

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0