Tuesday, October 04, 2016

Rye Crustinis

Rye Crustinis
rye baguettes, frozen
canola oil
fine salt
ground black pepper

Slice the baguettes with a serrated knife while still partially frozen as thinly as possible. You can also do this on a meat slicer or a mandolin. For small crusinis, cut straight across the baguette. For larger crustinis, slice on a diagonal.

Lay crustinis in a single layer on a baking sheet. Mist with oil, and sprinkle evenly with salt and pepper. Gently place a few baking sheets on top to weigh down the crustinis and prevent them from blowing away in the oven. Bake at 200F until crisp.

The recipe works with any type of thinly sliced bread.

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