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  • Cayenne Toasts*

    3 votes
    Cayenne Toasts*
    Prep time:
    Cook time:
    Servings: 12-18
    by A.L. Wiebe
    29 recipes
    		 >
    These are a savory crostini, that go well with so many things. They can be served with soup, salads, or my personal favorite, the Sun-Dried Tomato Spread found here in my recipe collection. They are a perfect way to use up leftover French bread or baguettes, and are highly addictive! *Adapted from Terry Thompson's "Cajun-Creole Cooking" book.

    Ingredients

    • 3 French baguettes, cut into 1/4 inch slices.
    • Topping:
    • 1 cup olive oil
    • 2 tsp. cayenne pepper
    • 1 1/2 tsp. salt
    • 1 1/2 tsp. sugar
    • 1/2 tsp. finely ground black pepper
    • 1 tsp paprika
    • 1 1/2 tsp. garlic powder
    • 1 1/2 tsp. onion powder
    • 1 tsp. Dijon mustard

    Directions

    1. Preheat oven to 200 degrees F.
    2. Whisk all topping ingredients together in a 2 quart bowl.
    3. Lay bread slices in single layers on ungreased baking sheets. Using a pastry brush, lightly coat 1 side of each bread slice with topping. Whisk mixture often while using so that seasonings do not settle to the bottom of the bowl. Dry in preheated oven until very crisp, about 1 hour. The texture should be very similar to Melba toast. Cool slices on wire racks. Can be frozen for up to 2 months in air-tight containers. To recrisp, just place frozen toasts in preheated 350 degree oven for 5 to 7 minutes

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    Reviews

    • Amos Miller
      Amos Miller
      I made this and substituted smoked paprika for the sweet and melted a nice Spanish Manchego cheese prior to serving - totally delicious, complex and, as A.L. says - addictive. Wonderful appetizer, made four baguettes - totally consumed, none left.
      1

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