Peas, Pepper and Rice
Dec 29, 2006
These little golden rolls with a cheesy, tangy filling keep perfectly in the freezer, ready to cook in small quantities for impromptu guests and snacking.
A ficelle, which is slightly shorter than a baguette and about 1-1/2 inches (4 cm) thick, is the French bread to choose for these crusty croûtes. They're bigger than croutons but have the same appealing crunch in a salad. While smaller than regular crostini, these croûtes provide just enough foundation for a delicious one-bite of dip, paté or spread. No ficelle in the bakery? Use half a regular baguette and cut in half lengthwise before slicing.
Pita chips are easy to make ahead — and they make tasty scoops for this dip. Cut four pita breads into 10 wedges each. Brush both sides lightly with olive oil. Bake on rimmed baking sheet in 350°F (180°C) oven until golden, about 12 minutes. Let cool; then store in airtight container for up to one week.
