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Category: Bread
Prep Time: Cook Time: Total Time:
3 loaves French bread
1 cup olive oil
2 tsp salt, sugar, ground Cayenne pepper, black pepper, garlic powder and onion powder
1 tsp paprika
Dash Tabasco sauce
To prepare toast: 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 Tabasco 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.
NOTE: 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 at 350 for 5 to 7 minutes. Serve with soup and salads. This toast makes a wonderful party cracker. Exceptional when served with cream cheese topped with Jezebel Sauce as an appetizer. (This is also good with Crab & Shrimp Mold)
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CAYENNE TOAST
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Category: Bread
Prep Time: Cook Time: Total Time:
3 loaves French bread
1 cup olive oil
2 tsp salt, sugar, ground Cayenne pepper, black pepper, garlic powder and onion powder
1 tsp paprika
Dash Tabasco sauce
To prepare toast: 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 Tabasco 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.
NOTE: 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 at 350 for 5 to 7 minutes. Serve with soup and salads. This toast makes a wonderful party cracker. Exceptional when served with cream cheese topped with Jezebel Sauce as an appetizer. (This is also good with Crab & Shrimp Mold)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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