Friday, March 12, 2010
A little reminder if you haven't entered the B + B 1-year giveaway you've still got time. Click here.
I needed a way to jazz up some leftover sourdough bread. I wasn't in the mood for a sandwich and I wasn't in the mood to bake up anything that would keep me in the kitchen for way too long. So I figured breadsticks were in order. These ones had a nice and toasty crust with a slightly soft center. It was a good balance of soft and crunchy.
I cut off the crusts. When I was a kid I wished bread would always come without the crust. But of course we all know it doesn't work that way. Brushed on some olive oil on both side and some garlic powder. The garlic powder is optional. Baked them for a food 10 minutes, then sprinkled ssome shredded parmesan cheese over them and baked them for another 5 minutes just until the cheese has melted through. I had this with a side of some of the Bertolli Arrabiata sauce I had left.
These are great appetizers, too.
Makes 14 stick.
Crisp Cheesy Breadsticks
4 sliced sourdough - 1-inch thick
extra virgin olive oil
shredded parmesan cheese
garlic powder - optional
Preheat your oven to 400˚F
Cut the crusts off the the sliced of bread. Coat both sides with olive oil as well as spinkly a seasoning of the garlic powder. Cut the slices in 1-inch thick sticks and place on an ungreased baking sheet.
Bake for 5-10 minutes until the surface as browned. Give them a turn half way though for and spinkle some parmesan cheese on top. Baked for another 5 minutes.
Serve warm with a side of marinara sauce.