Crispy Breads



Next to our Lasagna Cupcakes, Crostini Stations are our most popular sellers. How could they not be? There’s something for everyone to nosh on, and they can even take the place of flowers to be the centerpiece of a table like HERE.

For when you feel creative and want to make them yourself, boxed crackers are so dull. Why not give some lift and make them yourself? Below you will find an easy recipe to make some “crackers” with leftover bread.







1 loaf day-old bread

for the herbed olive oil:

1 cup fresh rosemary, leaves only

2cloves garlic, peeled + crushed

1 cup parsley, leaves only

2 sprigs oregano or marjoram

1/2 cup parmesan cheese, grated

1 cup extra virgin olive oil

salt + pepper to taste


To prepare the herbed olive oil, combine all ingredients in a blender and pulse until smooth, set aside

To make the last, preheat over to 325 F. Slice cold, day old bread with a serrated knife as thin as possible. Arrange on a baking sheet so that the bread doesn’t overlap. Evenly coat the tops of each toast with the herbed olive oil blend.

Bake in oven until golden brown and/or crispy in the center of the bread as well. Allow to cool to room temperature before you serve. Keep in airtight container or zip up in a bag for up to 3 days. After storage, re-toast if needed by following the same above procedure.

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