Cumin Seed and Pepper Toasts |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
|
Side and garnish for Escargot Sombreros in Saffron Cream Sauce recipe Ingredients:
2 eggs, lightly beaten |
1 tablespoon olive oil |
12 -14 diagonal sliced french bread, about 1/2in thick |
3/4 teaspoon ground cumin |
3/4 teaspoon coarsley ground pepper |
1/4 teaspoon whole cumin seed |
2 tablespoons soft butter |
Directions:
1. Preheat oven to 400degrees.
2. Beat eggs and oil together and dip the bread slices in the mixture, coating both sides and shaking off the excess. Mix the spices together and sprinkle on both sides of the toasts.
3. Use the soft butter to heavily butter a baking sheet and place the toasts in a single layer. Bake for 10-15 minutes, turning once, or until golden brown.
4. NOTE: these toasts keep very well in a canister, and can be reheated.
|
|