Whole Grain Bread Crisps

Bread and butter. That's it. Simple, basic, ordinary..................
transformed into something simply, basically extraordinary!

These Whole Grain Bread Crisps may look a bit like regular old crostini but I'm here to say they're fooling you! I've made tons of crostini in the past for all kinds of bruschettas, hor deurves, appetizers, to accompany soups etc., but they've never been anything like these yummy,crisp morsels!

What's the difference? Well one component, for sure, is the butter .......okay, I'll say it out loud.... it's the BUTTER! I've always used olive oil for my crostini and while they come out quite good, the butter makes these crisps fantastic. The other difference is that the bread is sliced as thin, thin, thin as possible, before being brushed with the yummy melted butter. Pop the whole works in the oven for 15-20 minutes and a magical transformation takes place that's nothing short of amazing - golden, crisp, delectable wisps of scrumptiousness!  Not hard-and-crunchy crisp like crostini, but delicate crisp; perfect alone as a yummy snack but also wonderful along side dips and spreads like the Sweet Potato and Butter Bean Hummus that I posted about yesterday. Oh, and once you try these, guess what?.......... You'll never let another day old baguette go to waste!

Whole Grain Bread Crisps

Ingredients

1 whole grain baguette, preferably an open textured baguette, two to three days old - this will make it much easier to slice very thin

½ cup butter, melted

sea salt

Directions

1. Preheat oven to 350˚F.

2. Using a very sharp knife, slice the bread on a diagonal as thinly as possible (1/8-inch or less). Arrange on a parchment paper lined sheet pan.. Using a pastry brush, brush melted butter on both sides of the bread slices. Sprinke sea salt over the top of the bread. You will probably need at least two sheet pans as one baguette will make a ton of crisps

3. Bake at 350° for about 15 minutes, until the bread is nicely browned and crisp. Remove from the oven and cool on the baking sheet. Store in an airtight container at room temperature.

Adapted from this recipe at Luna Cafe

PRINTABLE RECIPE