I got this recipe from a co-worker after a holiday party. Thanks Scott!
Cayenne Toasts
Serves: 12-18 - Cook Time: 1 Hour
Ingredients
- 3 French Bread Loaves
- 1 cup Olive Oil
- 2 teaspoons Cayenne Pepper
- 1 1/2 teaspoons Salt
- 1 1/2 teaspoons Sugar
- 1/2 teaspoon Finely Ground Black Pepper
- 1 teaspoon Paprika
- 1 1/2 teaspoons Garlic Powder
- 1 1/2 teaspoons Onion Powder
Directions
- Preheat oven to 200 degrees F
- Mix ingredients (minus bread) and set aside
- Cut French bread into 1/4 inch slices
- Place slices on un-greased baking sheets
- Lightly coat one side of each bread slice with a pastry brush, being sure to whisk the topping mixture regularly to prevent seasonings for settling
- Dry in preheated oven until crisp, about 1 hour
- Remove and cool
Store in airtight containers until served or up to 2 days. Cooled toasts can be packed in freezer containers and frozen up to 2 months. Re-crisp frozen toasts in a preheated oven at 350 degrees F for 5 to 7 minutes.
Recipe provided by Scott Sipiora.
Sun-Dried Tomato Spread
Serves: 8-10 - Cook Time: 45 Minutes, Prepare 2 Days in Advance
Ingredients
- 1 1/2 ounce Dried Tomatoes
- 1 cup Olive Oil
- 2 large Garlic Cloves
- 2 Parsley Sprigs
- 5 Basil Leaves or 1 teaspoon Dried Leaf Basil
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Salt
- Pinch of Sugar
- 1 Green Onion, coarsely chopped
- 2 (4 ounce) Goat Cheese Rounds
- Cayenne Toasts or Crackers
Directions
- Re-hydrate dried tomatoes by placing them on a steamer rack over simmering water until tomatoes are completely soft (about 45 minutes)
- Place steamed tomatoes in a 2-cup air-tight container
- Add all remaining ingredients except goat cheese and toast or crackers
- Cover container and shake to blend ingredients
- Refrigerate 2 days to blend flavors
To serve, blend mixture until almost smooth, leaving a little texture. Place goat cheese on serving dish and pour tomato spread over cheese.
Recipe provided by Scott Sipiora.