DIY Rosemary-Walnut Toasts

I’m a sucker for both rosemary and walnut breads (especially the kinds made by Essential Baking Company in Seattle). Yesterday I picked up a baguette from Tall Grass at the season’s last Phinney Ridge farmers’ market (sadness!), and when I got home, I kept thinking about the flavored breads. . .

Walnut-Rosemary Toasts 3

Walnut-Rosemary Toasts (PDF)
Recipe 272 of 365

Brushing good artisanal bread slices with olive oil, and dousing them with Parmesan cheese on both sides before baking – now that’s a recipe for a great snack. But substitute a little walnut oil for that olive oil, and throw some rosemary into the mix, and you’ve got something even tastier.

TIME: 20 minutes
MAKES: 6 to 8 servings

1 good baguette, sliced into 1/2” pieces
1 tablespoon olive oil
3 tablespoons walnut oil
Salt and freshly ground pepper
2 tablespoons finely chopped fresh rosemary
2/3 cup grated Parmesan cheese

Preheat the oven to 400 degrees.

Place the baguette slices on a parchment-covered baking sheet. Mix the oils together in a small bowl. Brush both sides of the bread with oils, and season both sides with salt and pepper. Sprinkle the top sides of the bread with half the rosemary and half the cheese, and bake for about 8 minutes. Carefully flip the bread, and sprinkle with the remaining rosemary and cheese. Bake another 8 to 10 minutes, or until browned, and serve warm. Toasts can be reheated, if necessary, but will get crispier with each subsequent reheating.

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1 Comment

Filed under appetizers, bread, farmer's market, recipe

One response to “DIY Rosemary-Walnut Toasts

  1. Amy

    I’m so glad I looked ahead in hogwash and got the recipe for Rosemary Walnut toasts yesterday because they went great with the Chick Pea soup recipe you had the other day. I used Hazlenut oil instead of walnut oil because it was there and I used a microplane to grate some paremesean along with our own Rosemary from our patio garden. And the Farmer’s “market” is still alive in Boise, Idaho because we used a Meyers lemon from our “patio” garden (which is now inside in a south facing window–yes a real lemon tree) to put in the Chickpea soup along with our own herbs. The soup was fantastic (I made a double recipe and it was just right for four hungry people as a main course) and our guests had a choice of eating the toasts separately or breaking them into the soup. I put the parmesean and the micro planer on the table so each person could individualize their cheese in the soup. Top it off with hottie biscotti for dessert (OK, a little Ben and Jerry’s too) which you can bake before you sit down and then do the second baking during dinner.

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