Golden Toast Points Recipes

PARMESAN CHEESE TOAST POINTS

Steps:

• Preheat the oven to 400 F. In a mixing bowl, combine the cheese, parsley, garlic, and mayonnaise together. Mix until incorporated. Season with salt and pepper. Spread 1 tablespoon of the mixture onto each baguette slice. Bake for 6 to 8 minutes or until the croutons are golden brown. Ladle the soup into a shallow bowl. Place the croutons around the bowl. Garnish with parsley.

GOLDEN TOAST POINTS

Steps:

• Preheat oven to 375 degrees. Slice crusts off bread, and cut each slice into quarters, to form four triangles. Place in a single layer on a rimmed baking sheet; toast in oven until bread is golden and beginning to crisp, about 15 minutes, turning once. Transfer to a wire rack; let cool slightly.

HOW TO MAKE PERFECT TOAST POINTS

Steps:

• Pre-heat oven to 400°F/200ºC.
• Melt the butter in the microwave or in a small pan on the hob.
• Use a serrated knife and a sawing action to cut the crusts from the slices of bread. (see note 3)
• Lightly brush 1 side of bread with butter mixture. Sprinkle with pepper
• Cut each slice of bread into 4 triangles.
• Place the bread, buttered sides up, onto a baking sheet.
• Bake 6-8 minutes or until golden and toasted.
• Allow to cool on a rack for at least 30 minutes.

CLASSIC TOAST POINTS

Steps:

• Gather the ingredients.
• Heat the broiler (500 F or High) and position the top rack about 6 inches from the heat source.
• Using a serrated knife, cut off the crusts from each slice of bread. Discard the crusts or save them to make breadcrumbs .
• Slice each piece into 2 triangles. Alternatively, you may cut the toasts into 2 rectangles or leave them as large squares.
• Arrange the bread on a large baking sheet.
• Brush the top of each piece of bread with the melted butter, then sprinkle the slices lightly with salt and freshly ground black pepper.
• Broil for about 1 1/2 minutes on the buttered side, or until golden brown. Flip and brown the other side for about 1 1/2 minutes.
• Serve immediately or store in an airtight container for up to 24 hours.
• Enjoy.

CHICKEN LIVER PATE WITH GOLDEN TOAST POINTS

Steps:

• Place mushrooms in a small bowl; pour the boiling water over. Cover, and let steep until mushrooms are soft, about 15 minutes. Strain through a sieve, reserving liquid. Finely chop mushrooms.
• Meanwhile, in a large saute pan, melt 1 tablespoon butter over medium-high heat. Add half the chicken livers and half the thyme; season with salt and pepper. Saute until livers are lightly browned on the outside and light pink on the inside, 6 to 7 minutes, adding half the garlic after 5 minutes. Remove from heat; stir in 1/2 tablespoon brandy. Transfer mixture and all juices to a large bowl. Repeat with remaining livers.
• Melt 2 tablespoons butter in same pan; add bread cubes and the reserved mushroom liquid, scraping up browned bits from bottom of pan. Combine with liver mixture.
• Working in batches if necessary, transfer to the bowl of a food processor fitted with the metal blade. Process until mixture is smooth, about 3 minutes. Add lemon juice, and adjust seasoning. Transfer to a 2-cup serving dish.
• Melt remaining tablespoon butter in a small saucepan over low heat. Skim off white foam from surface, and discard. Drizzle melted butter over top of pate, and place in refrigerator, covered, until butter is set, at least 1 hour. Bring to room temperature 1 hour before serving; scrape off butter, if desired, and serve.

TOAST POINTS

Steps:

• Preheat the oven to 375°F. Slice crusts off bread, and cut each slice into quarters to form four triangles. Place in a single layer on a rimmed baking sheet; toast in oven until bread is golden and beginning to crisp, about 15 minutes, turning once. Transfer to a wire rack; let cool slightly.

BACON CHEDDAR TOAST POINTS

Steps:

• Preheat oven to 425°F.
• Mix cheese, bacon and mayonnaise together.
• Slice baquette diagonally into 24 slices.
• Spread cheese mixture on one side of each slice.
• Place on baking sheet.
• Bake 8-10 minutes, until golden brown.