Garlic Rosemary Fingers
Strips of warm, garlicky bread make wonderful finger food.
Servings: 24
Ingredients:
Garlic Rosemary Fingers
Photography by
Edward Pond
| Nutritional Info | |
| Per piece: about | - |
| cal | 61 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 9 g |
| fibre | trace |
| chol | 1 mg |
| sodium | 91 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| folate | 3% |
-
1 lb (500 g) pizza dough
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) chopped fresh rosemary (or 1 tsp/5 mL dried)
1 clove garlic, minced
1/4 cup (50 mL) grated Parmesan cheese (optional)
Preparation:
Pat dough evenly over lightly greased 12-inch (30 cm) pizza pan; let rest for 10 minutes. With fingertips or end of wooden spoon, make indentations all over surface.
Meanwhile, in small bowl, combine oil, rosemary and garlic; brush over dough. Sprinkle with cheese (if using).
Bake in centre of 425°F (220°C) oven until golden and slightly puffed, about 18 minutes. Cut in half; cut each crosswise into 12 strips. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours; reheat in 375°F /190°C oven for 6 minutes.)
Source
Canadian Living Magazine: April 2006
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »