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1 LOAF light sourdough bread
Extra virgin olive oil, for brushing
100g (11/4 cups) grated parmesan cheese
1 teaspoon dried chilli flakes, or to taste
Preparation time: 15 minutes
Cooking time: 15 minutes
Could a recipe BE any easier?? You simply cut bread into wafer thin slices, scatter these with grated parmesan and chilli flakes then bake until they are golden and crisp. These can be done a few hours in advance and are the perfect food-with-drinks solution for the Christmas season. If your bread is a day or so old, it will be easier to slice so this is an excellent way to use less-than-fresh bread. Using a really good parmesan will make all the difference but if time is short then the pre-grated stuff is an acceptable option.....we won’t tell anyone your short-cut secrets!
1. Preheat the oven to 180C. Meanwhile, using a sharp bread knife, slice the bread into 16 very thin slices (the thinner they are, the more crisp the end result will be) - you will only need about half the loaf. Place the slices on a large baking tray in a single layer, or divide among two smaller trays. Bake for 5 minutes or until the slices are slightly dry to touch.
2. Remove from the oven and brush all over with olive oil. Scatter over the parmesan and chilli flakes then season well with sea salt and freshly ground black pepper. Return to the oven and bake for about 10 minutes or until the bread is deep golden and crisp and the cheese is lightly browned. Remove to a wire rack and cool then serve immediately. The toasts will keep, cooled and stored in an airtight container, for 5-6 hours. If they soften slightly, they can be re-crisped by returning them briefly to a 180C oven.
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