Crisp Rosemary Parmesan Garlic Bread Recipes

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ROSEMARY PARMESAN CRISPS



Rosemary Parmesan Crisps image

This is perfect with a nice green salad. ***please note I made these and the store I went to did not have fresh rosemary so I used dry and added around 2 tablespoon of olive oil and work out good.***

Provided by shawnajean

Categories     High Protein

Time 8m

Yield 16 serving(s)

Number Of Ingredients 2

1 cup parmesan cheese, grated
2 teaspoons fresh rosemary, finely chopped

Steps:

  • Preheat oven to 400°F.
  • Mix cheese and rosemary. Place 1 tablespoons cheese mixture on lightly greased baking sheet; spread slightly to flatten.
  • Repeat with remaining cheese mixture, making 16 crisps total, allowing 1 inch between each flattened crisp. Bake 5 minute Turn crisp over; bake an additional 1 minute or until golden brown. Cool on wire rack.

Nutrition Facts : Calories 27.1, Fat 1.8, SaturatedFat 1.1, Cholesterol 5.5, Sodium 95.6, Carbohydrate 0.3, Sugar 0.1, Protein 2.4

CRISP ROSEMARY-PARMESAN GARLIC BREAD



Crisp Rosemary-Parmesan Garlic Bread image

Categories     Cheese     Garlic     Herb     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons chopped fresh rosemary
6 tablespoons olive oil (preferably extra-virgin)
1 1/4 cups grated Parmesan cheese (about 3 1/2 ounces)
5 large garlic cloves, minced
1 baguette, halved lengthwise, then crosswise (4 pieces total), each piece diagonally scored 3/4 inch deep at 1 1/2-inch intervals

Steps:

  • Blend butter and rosemary in processor. Gradually add oil and process until incorporated. Mix in Parmesan cheese. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in garlic.Prepare barbecue (medium-high heat) or preheat oven to 400°F. Spread cheese mixture over cut sides of bread.
  • If grilling, wrap each piece of bread loosely in foil. Grill in foil until bread is crusty and golden, about 8 minutes. If baking, place bread cut side up on baking sheet. Bake until bread is crisp and golden around edges, about 10 minutes. Serve bread warm.

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  • In an extra-large bowl stir together the warm water and yeast; let stand about 10 minutes or until mixture is foamy. Add all-purpose flour, cheese, whole wheat flour, rosemary, and salt to yeast mixture; stir just until combined. Stir with a wooden spoon about 1 minute or until mixture forms a ball. (Dough will be very soft and sticky.) Cover bowl with plastic wrap; let stand at room temperature for 2 hours.
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  • Cover and cook on high-heat setting about 2 hours or until an instant-read thermometer inserted near the center registers 200°F, giving the crockery liner a half-turn halfway through cooking, if possible. (Do not lift the lid.)
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