"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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