Jaguar
Administrator
Fear does not stop death. It stops life.
Joined: Dec 20, 2011 6:07:45 GMT -5
Posts: 50,108
Mini-Profile Background: {"image":"https://cdn.nickpic.host/images/IZlZ65.jpg","color":""}
Mini-Profile Text Color: 290066
|
Post by Jaguar on Nov 11, 2013 14:47:36 GMT -5
|
|
thyme4change
Community Leader
Joined: Dec 26, 2010 13:54:08 GMT -5
Posts: 40,879
|
Post by thyme4change on Nov 17, 2013 9:22:32 GMT -5
When I do cheese and cracker trays I like to make crackers from a baguette. Slice it thin, brush it with butter or olive oil, sprinkle some herbs or just salt on them and toast them in a low oven until they are crispy. I guess it is more crouton-like. But they are yummy. And everyone is always super impressed.
|
|
chiver78
Administrator
Current Events Admin
Joined: Dec 20, 2010 13:04:45 GMT -5
Posts: 39,712 
|
Post by chiver78 on Nov 17, 2013 10:16:18 GMT -5
when I make bruschetta, I do that too thyme. it seems to soak in the juices better than a thin cracker.
|
|
lisaflex
Initiate Member
Joined: Mar 23, 2011 19:31:52 GMT -5
Posts: 86
|
Post by lisaflex on Nov 20, 2013 19:41:28 GMT -5
just slice a French baguette, brush on a mixture of OO, a clove of crshd garlic, black pepper, dash of ital seasoning and some fresh grated locatelli and bake for a few..super yum
|
|
