Serve these parsley toasts with our Red Lettuce, Asian Pear, and Mint Salad.
- Yield: Makes about 4 1/2 dozen
Source: Martha Stewart Living, December 2007
- 1 baguette (about 14 inches long), cut diagonally into 1/4-inch-thick slices
- 1 garlic clove, crushed
- Extra-virgin olive oil, for brushing
- 1/4 cup loosely packed fresh parsley leaves, finely chopped
Preheat oven to 375 degrees. Rub one side of each baguette slice with the garlic clove, and brush with oil. Sprinkle each slice with 1/8 teaspoon parsley. Place on baking sheets, and bake until golden brown, 8 to 10 minutes. Serve warm or at room temperature.