| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Appetizers |
30 |
Appetizers |
INGREDIENTS
| 1 |
|
Baguette loaf |
| 1 |
tb |
Olive oil |
| 1 |
|
Egg |
| 1 |
c |
Ricotta cheese, low fat |
| 1/4 |
c |
Parmesan cheese, fresh grate |
| 2 |
tb |
Fresh parsley, chopped |
| 2 |
ts |
Fresh basil, chopped |
| 1 |
pn |
Salt |
| 1 |
pn |
Pepper |
INSTRUCTIONS
Slice baguette loaf into 30 slices; trim crusts. Using small bottle or
container, press down on centre of eah slice to make indentation. Brush
each slice lightly with olive oil. Placeon lightly greaded baking sheet;
bake in 350F 180C oven for about 10 minutes or until light golden.
Meanwhile, whisk egg into ricotta cheese. Stir in Parmesan, parsley, basil,
salt and pepper. Divide filling among croustades. Return to oven; bake for
15 minutes or until filling if firm and bread is golden. Let cool.
Serve with a selection of toppings - olives, sweet pepper rings, oil-packed
sun-dried tomatoes and capers.
Source: Canadian Living magazine - Nov 95 author: Patricia Jamieson [former
test kitchen manager]
[-=PAM=-]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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