OLIVE OIL CHEESE CRISPS
Instructions:
- These crostini-like crisps are the perfect thing for dipping into caponata, tapenade, or olive-anchovy relish, but they are also delicious on their own and make a crunchy, nutritious snack for kids.
- Six slices of your favorite whole-grain bread (try whole wheat, multigrain, oat bread, pumpernickel, etc.)
- ¼ cup extra virgin olive oil
- 3 cloves garlic, peeled and halved
- ¼ cup grated Parmesan cheese
- Dash sea salt
- Cut the bread slices into strips, about an inch wide. Brush strips lightly with olive oil on both sides and spread on a cookie sheet or broiler pan.
- Broil until light golden brown and crispy. Remove from broiler.
- Rub each crisp on both sides with the cut side of a garlic clove (about 1â„2 per slice), then sprinkle crisps with the cheese and a light sprinkle of sea salt.
- Return to broiler just until cheese melts and begins to brown slightly. Remove from broiler and cool.
- Serve alone or with dip. Double the recipe for a party hors d’oeuvre.
- Serves 6.