Garlic Pumpernickel Crisps Recipes

GARLIC PUMPERNICKEL CRISPS

Steps:

• Preheat oven to 450 degrees. Heat oil in a small skillet over medium-low heat. Add garlic; cook, stirring occasionally, until soft and fragrant, about 5 minutes. Stir in salt. Brush both sides of bread slices with garlic mixture. Transfer to a baking sheet. Toast bread in oven until crisp, turning once, 12 to 15 minutes.

THYME CRACKERS

Steps:

• Preheat oven to 375 degrees. Pulse the flour, thyme, 1 1/2 teaspoons salt, and sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add cream; process until dough forms.
• On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes.
• On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. Transfer to a baking sheet. Score the dough into 4-by-2-inch diamonds. Brush with egg white, and sprinkle with salt. Garnish each diamond with a thyme sprig. Repeat with remaining dough.
• Bake until golden brown and crisp, 15 to 20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.

GARLIC-PARMESAN CRISPS

Steps:

• In a small bowl, mix butter and garlic salt until well blended. Split each pita in half to make two rounds. Spread each with butter mixture. Sprinkle with Parmesan cheese and basil. Cut each round into six wedges; place on an ungreased baking sheet. Bake at 325° for 8-10 minutes or until crisp.