Toast-Point Topping
By America's Test KitchenPublished on September 1, 2009
Yield
Serves 6 to 8
Ingredients
10 slices high-quality white sandwich bread, crusts trimmed and cut in half diagonally into triangles4 tablespoons unsalted butter, melted
Before You Begin
A dense sandwich loaf, like Pepperidge Farm, delivers the best results.
Instructions
- Adjust an oven rack to the lowest position and heat the oven to 425 degrees. Brush each side of the bread slices with melted butter, season with salt and pepper, and arrange in a single layer on a baking sheet. Bake until light golden brown, about 10 minutes. Transfer the baking sheet to a wire rack to cool.
Yield
Serves 6 to 8Ingredients
10 slices high-quality white sandwich bread, crusts trimmed and cut in half diagonally into triangles
4 tablespoons unsalted butter, melted
Ingredients
10 slices high-quality white sandwich bread, crusts trimmed and cut in half diagonally into triangles
4 tablespoons unsalted butter, melted
Ingredients
10 slices high-quality white sandwich bread, crusts trimmed and cut in half diagonally into triangles
4 tablespoons unsalted butter, melted
Before You Begin
A dense sandwich loaf, like Pepperidge Farm, delivers the best results.
Instructions
- Adjust an oven rack to the lowest position and heat the oven to 425 degrees. Brush each side of the bread slices with melted butter, season with salt and pepper, and arrange in a single layer on a baking sheet. Bake until light golden brown, about 10 minutes. Transfer the baking sheet to a wire rack to cool.
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