- 4 ounces (2 tablespoons) unsalted butter, softened
- ½ teaspoon dried red pepper flakes
- 1 large clove garlic, minced
- 1 shallot, minced
- One 1-pound to 2-pound boule, such as Rosemary–Olive Oil, Olive, Normandy Rye, or Multigrain bread
- Imported Parmesan cheese, freshly grated
- 4 ounces (8 tablespoons) unsalted butter
- ½ cup sugar
- 1 teaspoon cinnamon
- Preheat the oven to 300 degrees F.
- Place the butter, red pepper flakes, garlic, and shallot in mortar and mash with the pestle into a smooth paste.
- Slice the bread as thinly as possible, between ¼ inch and 1/8 inch thick. Place the slices on a baking sheet. Thinly spread the garlic- butter mixture on one side of each slice and sprinkle lightly with Parmesan cheese.
- Bake the toasts until the tops are lightly browned, 30 to 40 minutes. The toasts should be dry but still a bit moist in the center.
- The same method can be used with butter, sugar, and cinnamon to make Crisp Sweet Toasts, which would be ideal for afternoon tea, for breakfast, or as a simple dessert. Start by using a sweeter bread, such as the Fig-Anise, Fruit-Nut, or Rye-Currant breads. Follow the chilling and slicing directions for Crisp Savory Toasts.
- For the topping, melt butter. Then combine sugar and cinnamon in a small bowl.
- Brush the slices with the melted butter and sprinkle the tops with the sugar-cinnamon mixture.
- Bake according to the directions for Crisp Savory Toasts.