1/2 to 1/3 C. extra virgin olive oil
2 small cloves garlic, minced or crushed
1 good quality baguette, 2 to 3 inches in diameter
Preheat the oven to 375° F. Combine the olive oil and garlic in a small bowl,
and set aside. Cut the baguette into 1/2-inch slices, and brush each slice
lightly on both sides with the olive oil-garlic mixture. Lay the slices
lightly on ungreased baking tray and bake on the
center rack of the oven until the bread begins to crispen, but is still a
little chewy (about 10 to 12
minutes). Remove from oven and serve hot, warm,
or at room temperature, topped with whatever is appealing and available.
RED PEPPER-WALNUT PASTE
2 heaping C. lightly toasted walnuts
2 to 3 medium cloves garlic
4 medium-sized red bell peppers, roasted and peeled
1 Tbsp. plus 2 tsp. cider vinegar
3 Tbsp. fresh lemon juice
1/2 tsp. ground cumin
1 tsp. honey
11/4 tsp. salt (or to taste)
black pepper and cayenne to taste
Place the walnuts and garlic cloves in a food processor and pulse until they
are finely ground, but not yet a paste. Seed the peppers, cut them into
chunks, and add them to the walnuts, along with the vinegar, lemon juice,
cumin, and honey. Process to a fairly smooth paste, then transfer to a bowl,
and season to taste with salt, pepper, and cayenne. Cover tightly and store
in the refrigerator. Use as desired. (Great for crostini.)
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