Food Monday ~ Summer nibbles

These nibbles beat crisps into the back water any day and they can be used as an alternative to croutons in a Caesar salad.

Summer Nibbles
Preheat the oven to 140°C

Day old baguette sliced ‘lace’ thin.*
olive oil
clove of garlic, finely chopped
pepper & salt
Parmesan cheese, finely grated

Spread the baguette slices on a baking tray and set to one side.
Warm a little olive oil and add the garlic, oregano, basil, pepper & salt, stir to blend and brush on bread slices.
Sprinkle with grated Parmesan cheese and bake for 10 to 15 minutes.

*Try sour dough or ciabatta bread as an interesting substitute.

** The other day I made my Slow Peppers and used the left the over juice to brush over the baguette slices before baking. Yummy!

12 thoughts on “Food Monday ~ Summer nibbles

    1. Grannymar

      Nancy, I learned by my mother’s side and we never had a weighing scales, our measurements were handfuls, tablespoonfuls or pinches and a dash for liquids! If a mixture looked dry, then more liquid was added, if it was too wet, then more dry ingredients were added. Look, taste and smell were important.

      1. nrhatch

        My great aunt Edie cooked liked that . . . and her recipes could be hard to decipher. I cook like that when cooking soups, stews, casseroles, pasta dishes, etc., but for baking I like to have standard measurements.

        I have a loaf of Crusty Cuban Bread on for dinner tonight. I expect your post had something to do with my desire for fresh baked bread. 😀

        1. Grannymar

          😀 Nice!

          For bread & cake baking purposes I now use a scales or occasionally, cup measures, but often make changes as I go along. Crusty Cuban Bread sounds interesting…. I must check it out.


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