Notes: Look for long loaves of Italian country-style bread, about 4 inches across, for making these toasts, or substitute large bâtards or baguettes of French bread.

Recipe by Sunset June 2003

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Yield:
Makes about 32 toasts; 6 to 8 servings
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Ingredients

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Directions

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  • Slice 1 loaf Italian-style bread (1 lb.; see notes) crosswise about 3/4 inch thick. Brush one side of each slice with extra-virgin olive oil and place, oiled side up, on a 10- by 15-inch baking sheet. Broil 4 to 6 inches from heat until golden, about 2 minutes.

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Nutrition Facts

214 calories; calories from fat 38%; protein 5g; fat 9g; saturated fat 1.5g; carbohydrates 28g; fiber 1.8g; sodium 331mg.
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