Garlic Pumpernickel Crisps
Martha Stewart Living, 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.
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