Parmesan-Pepper Toasts

Parmesan-Pepper Toasts Recipe
Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins

These can be prepared a day ahead and stored in an airtight container.

Yield:

2 dozen

Recipe from


Ingredients

2 cups self-rising soft-wheat flour
1/4 cup refrigerated shredded Parmesan cheese
1 teaspoon coarsely ground pepper
1/4 cup butter or margarine, cut up
2/3 cup buttermilk

Preparation

Combine first 3 ingredients. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 to 4 times.

Roll dough to 1/4-inch thickness; cut with a 2-inch round cutter, and place on a baking sheet. Reroll and cut trimmings, if necessary, to make 2 dozen.

Bake at 425° for 12 to 15 minutes or until lightly browned.

Note: We used Martha White self-rising soft-wheat flour.

Note:

October 1998
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