This is an excellent way to use up bread that's no longer fresh-using day-old bread actually enhances the flavor, making the toasts all the crunchier.
Martha Stewart Living Television
Yield Makes about 12 pieces
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 cup extra-virgin olive oil
- 1 loaf olive bread, (approximately 5 by 11 inches), cut lengthwise into 1/4-inch-thick slices
- 4 ounces Parmesan or Gruyere cheese, grated (about 1 cup)
- Preheat oven to 300 degrees. Line two baking sheets with Silpats (French nonstick baking mats) and cooling racks.
- In a small bowl, stir thyme and cayenne pepper into oil. Place bread on racks in one layer. Brush with oil. Sprinkle cheese evenly over bread.
- Bake until golden and crunchy, 25 to 30 minutes. Cool on racks. Store in an airtight container for up to 1 week.
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