Garlic Rosemary Fingers
Garlic Rosemary Fingers
Photography by
Edward Pond
This recipe makes 24 wedges servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 61 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 9 g |
| fibre | 0 |
| chol | 1 mg |
| sodium | 91 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| folate | 3 |
Strips of warm, garlicky bread make wonderful finger food.
Ingredients
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
- Keywords : Bread; Appetizers; Italian; Cheese;
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