Sunday, January 2, 2011

Spicy Parmesan Toasts

Another quick and easy finger food which I adapted to reduce fat a tad.
Spicy Parmesan Toasts
adapted from Bon Appetit Sept 1996
1 loaf French bread, cut into 1/4 inch thick slices
1/2 cup olive oil
1/2 cup reduced fat onion & chive cream cheese, room temp.
6 Tbsp plus 1/2 cup Parmesan cheese, divided
1 1/2  tsp garlic powder
1 tsp ground oregano
1 tsp dried basil
3/4 tsp dried red pepper flakes (adjust to your own taste)
Preheat oven o 400F. Brush bread slices with 1/4 c oil. Bake until lightly toasted, about 4 minutes. (I always have to watch bread carefully. I am notorious for over toasting bread like this and forgetting about rolls or biscuits in the oven.) Remove from oven.
Meanwhile, combine the cream cheese, 6 Tbsp Parmesan, 1/4 c olive oil, garlic powder, oregano, basil and red pepper flakes to taste. Spread about 1 tsp cream cheese mixture over each bread slice. Sprinkle bread slices with remaining ½ c Parmesan. Bake until golden, about 5 minutes. Serve warm.

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