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Title: Texas Crostini
Categories: Holiday Appetizer
Yield: 36 Crostini
| 1/2 | Loaf jalapeno-cheese | |
| . sourdough bread | ||
| 1/2 | c | Butter; softened |
| 1 | pk | Cream cheese (3oz) |
| 1/4 | c | Green pepper jelly |
| 1/4 | c | Red pepper jelly |
| . (see note) |
Place the half loaf of jalapeno-cheese sourdough bread, unsliced, in the freezer for an hour to firm. Remove and place cut-side down on a cutting board.
Preheat oven to 300øF. Cut into 18 very thin (1/4-inch) slices. Cut each slice in half. Place on baking sheet. Thinly spread tops with butter. Bake 30 to 40 minutes, until lightly browned. Remove from oven to cool.
Spread each crisp with cream cheese and top with a dab of jelly.
Makes 36 crostini.
NOTE: If you cannot find red pepper jelly, mix red currant jelly with crushed red pepper to taste.
SWEET CINNAMON CRISPS: For the kids, spread softened butter on thin slices of fruit or nut bread, such as walnut-pecan. (Do not use quick breads.) Lay slices on baking sheet. Combine 1/3 cup of sugar and 1 tsp cinnamon, and sprinkle on tops. Bake at 300øF until lightly browned, about 30 minutes.
Nutritional Information: per crostini: 73 calories, 4g fat, 90mg sodium, 11mg cholesterol, 52% of calories from fat. ** Dallas Morning News -- Food section -- 22 Dec 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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