Cayenne Toasts

Cayenne Toasts

Long, little French Bread

TOPPING:

1 cup olive oil

2 tsp red (cayenne) pepper (maybe only use 1 tsp if you don't like spicy)

1 1/2 tsp. salt

1 1/2 tsp sugar

1/2 tsp finely ground black pepper

1 tsp paprika

1 1/2 tsp garlic powder

1 1/2 tsp onion powder

Preheat oven to 200 degrees F.  Prepare topping; In a 2 quart bowl, whisk all topping ingredients until blended, set aside.  Using a serrated knife or electric knife, cut French bread into slices about 1/4 inch thick. Lay slices in single layer on ungreased baking sheets.  Using a pastry brush, lightly coat 1 side of each bread slice with topping.  Whisk mixture often while using so that seasonings do not settle to bottom of the bowl.. Dry in preheated oven until very crisp, about 1 hour.  The texture should be similar to Melba toast.  Removed from baking sheets; cool on wire racks.  When completely cool, store in airtight containers until served or up to 2 days.  Cooled toasts can be packed in freezer containers and frozen up to 2 months.  Recrisp frozen toasts in preheated 350 degrees F oven 5 to 7 minutes. Serve with Sun-Dried Tomato Pesto or a salad or soup  Makes 12 to 18 servings.