"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

GARLIC PUMPERNICKEL CRISPS Recipe

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This recipe for GARLIC PUMPERNICKEL CRISPS, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, April 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup olive oil
3 cloves garlic, minced
2 teaspoons coarse salt
1 loaf pumpernickel bread (12 ounces), cut into 1/4-inch-thick slices

Directions:
Directions:
1. Preheat oven to 450. 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.
2. Brush both sides of bread slices with garlic mixture. Transfer to a baking sheet.
3. Toast bread in oven until crisp, turning once, 12 to 15 minutes.

Number Of Servings:
Number Of Servings:
6

 

 

 

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