Multi-Grain Cheese Crostini

(3)
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  • 30 min prep time
  • 1 hr 40 min total time
  • 11 ingredients
  • 30 servings

Ingredients

1/3
cup roasted and salted almonds, finely chopped
2
tablespoons quick-cooking oats
1
tablespoon cornmeal
1
tablespoon sesame seed
1
tablespoon 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 sea salt

Directions

  1. 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. 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. 3 Bake 20 to 28 minutes or until golden brown. Cool on cooling rack 20 minutes.
  4. 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. 5 Bake an additional 16 to 19 minutes, turning once halfway through baking, or until slices are crisp and golden brown.
  6. 6 If desired, serve with your favorite dip or topping. Store tightly covered.*

Notes

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Tips

Nutrition Information

Recipe Step Photos

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