Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Way awesome, this is my go to oil especially for frying. With its incredibly high smoke point of 490', your latkes, blintzes, sufganiyot, chicken, and stir-frys will be amazing. An all purpose oil with many health benefits, you can purchase it online and have it shipped to your door for free! Just use coupon code "KOSHER". Whoo-hoo!
Slices of toasted baguettes, crostini is a perfect companion to dips and tapenades. This is a basic recipe and you should feel comfortable to use whatever herbs you'd like. I prefer my crostini lightly browned, mostly dried and with a light crisp. We make croutons in a similar fashion except with toss the bread cubes with the oil.
|Number of servings:||12 - 16|
|Main Ingredient(s):||Bread and Bread Crumbs|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Slice baguettes. I like to do a slight diagonal slice as it adds delicate length.
Once all the slices are done, transfer to a wire rack.
Pour some olive oil into a cup. With a pastry brush, apply a thin layer of oil to the crostini.
Put the crostini on the wire rack into the oven at 200 degrees. Bake until they are lightly colored and crisp. Don't over bake or they will get too hard.
Remove from the oven and sprinkle with dried herbs such as Italian seasoning. You might also enjoy granulated garlic. Serve with your favorite dip or tapanade.
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