Multi-Grain Cheese Crostini

Partner crusty French loaf with grains, seeds and cheese for an easy entertaining appetizer.

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Servings 30

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Bake-Off® Contest 45, 2012

Denise Pounds

Hutchinson, Kansas

ingredients 11
Prep Time 30 min
Total Time 1 hr 40 min

Ingredients

1/3: cup Fisher® Roasted and Salted Almonds, finely chopped

2: tablespoons quick-cooking oats

1: tablespoon cornmeal

1: tablespoon McCormick® Sesame Seed

1: tablespoon McCormick® Poppy Seed

1: tablespoon flaxseed meal

1: can Pillsbury® refrigerated crusty French loaf

2: tablespoons water

4: oz Gruyère cheese, shredded (1 cup)

2: tablespoons Crisco® 100% Extra Virgin Olive Oil

1/4: teaspoon McCormick® Sea Salt

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Directions

1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In small bowl, combine almonds, oats, cornmeal, sesame seed, poppy seed and flaxseed meal; mix well. Set aside.
2 Carefully unroll loaf of dough; press into 15x12-inch rectangle. Brush dough with 1 tablespoon of the water. Reserve 2 tablespoons of almond mixture; set aside. Sprinkle remaining almond mixture over dough; top with cheese. Starting on one long side, tightly roll up dough; pinch seam firmly to seal. Brush roll with remaining 1 tablespoon water. Roll loaf in reserved almond mixture; press mixture into dough. Place, seam side down, on cookie sheet.
3 Bake 20 to 28 minutes or until golden brown. Cool on cooling rack 20 minutes.
4 Using serrated knife, cut bread into 30 (1/2-inch) slices. Place slices on cookie sheets. Brush both sides of each slice with olive oil; lightly sprinkle with salt.
5 Bake an additional 16 to 19 minutes, turning once halfway through baking, or until slices are crisp and golden brown.
6 If desired, serve with your favorite dip or topping. Store tightly covered.*