Decadent Mediterranean Honeyed Olive Oil Toasts Recipes

DECADENT MEDITERRANEAN HONEYED OLIVE OIL TOASTS

Steps:

• Mix the dry spices together in a small dish.
• Cut the bread into 4 pieces as if you were making two 6" sandwiches.
• Measure out the olive oil into another small dish-- with a pastry or BBQ brush, brush all the olive oil onto the pieces of bread right side up (about 1 tablespoon for each slice.).
• Squoosh some honey generously onto each piece of bread in a horizontal line, roughly 1 teaspoon. Use the BBQ brush to spread and mix the honey into the breads.
• With your thumb and forefingers, pinch the spice mix and spread onto all the pieces of bread.
• Put the breads on a cookie sheet and toast for 3-4 minutes or until golden brown on top-- I use my toaster/convection oven.

ROAST TOMATO AND BASIL SOUP WITH OLIVE OIL TOASTS

Steps:

• Pre-heat the oven to 220 C or about 425-450°F.
• Quarter each tomato, or cut slightly smaller if they are really big, and place in a roasting tin that is safe for both the oven and stove-top.
• Halve the pepper, deseed it and then cut each half into about 3 pieces.
• Add the pepper and chopped garlic in with the tomatoes along with the olive oil.
• Season with salt and freshly ground black pepper.
• Roast for about 45 minutes or until the tomatoes are soft and their skin has started to blacken, but just slightly.
• You don't want to incinerate them!
• Pour the stock into the roasting tin.
• If you don't have a tin that will go on top of the stove you will have to transfer everything into a large pot.
• Add in the basil and bring briefly to a boil.
• Use a blender to liquidise most of the mixture, leaving just a couple handfuls of tomatoes and pepper behind.
• Drain them of any liquid, then finely chop the tomato and pepper.
• Season to taste.
• Just before you are ready to serve, cut the bread thinly on an angle and toast it under the grill.
• Pile a bit of the chopped tomato and pepper in the centre of the bowls and ladle the soup around it.
• Float the toast on top and drizzle with olive oil.

EASY SPICY PARMESAN TOASTS

Steps:

• Set oven to 375 degrees (oven rack to second-lowest position).
• Prepare a one or two large baking sheets.
• Slice the baguette into 1/4-inch slices and arrange in a single layer on baking sheet/s.
• brush one side with olive oil and sprinkle with salt.
• Bake for 8-10 minutes.
• Toss the cheese with the cayenne pepper.
• Remove the toasts from oven and sprinkle with the cheese/cayenne mixture.
• Place back into the oven and bake for 6-8 minutes more, until the cheese melts and the toasts are golden.
• Cool completely.

MEDITERRANEAN BREAD (BREAD MACHINE)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle; press start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

DECADENT FRENCH TOAST

Steps:

• In a shallow bowl, whisk the eggs, half-and-half, and granulated sugar until well combined.
• In a large skillet, melt 2 tablespoons butter or oil over medium heat.
• Dip each slice of bread into the egg mixture, completely coating both sides, cook on hot skillet until all slices have been made into French Toast.
• combine the cream cheese and confectioners' sugar mix well.
• Spread cream cheese mixture diagonally on each piece of bread.
• Place a dollop of Strawberry Topping on top of cheese mixture and fold over making a half. Add more topping if you like and sprinkle with powdered sugar.
• Serve and Enjoy!

YEASTED OLIVE OIL PASTRY

Steps:

• Dissolve the yeast in the water, add the sugar, and allow to sit until creamy, about 5 minutes. Beat in the egg and olive oil. Combine the flour and salt, and stir into the yeast mixture. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface and knead for a few minutes, adding flour as necessary, until the dough is smooth; do not overwork. Shape into a ball. Place in a lightly oiled bowl, cover tightly with plastic wrap, and allow the dough to rise in a draft-free spot until doubled, about 1 hour.
• Turn the dough out onto a lightly floured surface, gently knead a couple of times. For a galette, use all of the dough in one piece, for a double pie crust, cut into two pieces. Shape each piece into a ball and cover the dough loosely with plastic wrap. Let sit for 5 minutes. Then roll out into thin rounds, as directed in the recipe or use to line oiled pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.