Garlic Pumpernickel Crisps
These toasted garlic-pumpernickel crisps are the perfect complement to our Halloween-themed Cheddar Cheese Ball.
- Servings: 6
Source: Martha Stewart Living, Volume 143 October 2005
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 2 teaspoons coarse salt
- 1 loaf (12 ounces) pumpernickel bread, cut into 1/4-inch-thick slices
Preheat oven to 450 degrees. Heat oil in a small skillet over medium-low heat. Add garlic; cook, stirring occasionally, until soft and fragrant, about 5 minutes. Stir in salt. Brush both sides of bread slices with garlic mixture. Transfer to a baking sheet. Toast bread in oven until crisp, turning once, 12 to 15 minutes.