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 (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.