Application Guide

Garlic Pita Toasts
Makes 48 toast triangles
These toasts are baked for a much longer time than the Pita Bread Crisps, so they turn
out more like a melba toast.
4 tablespoons unsalted butter
1
/
3
cup olive oil or walnut oil
1 to 2 cloves garlic, crushed
6 homemade pitas Whole Wheat Pita
Kosher or sea salt, for sprinkling
Preheat the oven to 300°F. Combine the butter, oil, and garlic in a small saucepan.
Heat until the butter is melted. Line a baking sheet with parchment paper. Cut each pita
into quarters, then separate the top and bottom layers so you have 2 tri angles from
each. Place the triangles on the baking sheet, rough side up, in a single layer. Brush the
rough side lightly with the garlic mixture. Sprinkle the triangles with salt. Bake for
about 50 minutes, until crisp and lightly golden. Serve at room temperature. Store in an
airtight container for up to 5 days.
Focaccia Toasts
Any plain focaccia can be made into crostini and used as you would crackers for an
appetizer. The crostini end up looking like oversized rusks. Use Italian Whole Wheat
Flatbread, Schiacciata, or Wine Focaccia. Store these toasts in an airtight tin for up to
3 days.
Leftover homemade focaccia, sliced into
1
/
3
-inch-thick
slices
Olive oil or olive oil cooking spray
Coarse sea salt, optional
Preheat the oven to 300°F. Line a large baking sheet with parchment paper. The slices
of focaccia will be as long as your baking pan was wide. Brush each side of the focac-
cia with olive oil, or spray with olive oil cooking spray. Sprinkle with coarse sea salt, if
desired: I prefer them plain. Arrange the focaccia sticks in a single layer on the baking
sheet. Bake for about 30 minutes, or until the toasts are very crisp and lightly browned
around the edges. They will be completely dried out and not at all soft. Cool the toasts
on racks before serving.
Baguette Crostini
Makes 20 pieces
944