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Introducing Antipasto Bread

Here are some of our favorite recipes using La Brea Bakery Antipasto Bread. But the opportunities are as endless as your imagination.

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Parmesan Reggiano Crisps

12 each ¼-inch slices of La Brea Bakery Antipasto Roasted Garlic Bread
2 T. olive oil
1 ½ T. fresh rosemary
2 oz. grated Parmesan Reggiano

Preheat oven to 350° F. Chop 1 T. of fresh rosemary and place in the olive oil. Slice the bread on the diagonal into ¼ inch slices (this creates longer pieces of bread). Brush each slice of bread with the rosemary olive oil, and place onto a baking sheet. Top each slice with the parmesan cheese (dividing all of the cheese evenly across all 12 pieces). Sprinkle remaining ½ T. of rosemary sprigs on top of the cheese. Toast in the oven for 10-15 minutes, or until crisp on the bottom and the cheese has melted and darkened slightly. Remove from oven and let cool. Makes 12 servings.