Partner crusty French loaf with grains, seeds and cheese for an easy entertaining appetizer.
Bake-Off® Contest 45, 2012
Denise Pounds
Hutchinson, Kansas
-
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
Steps
-
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.*
-
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.*
Expert Tips
*To reheat crostini, place on ungreased cookie sheet. Bake at 350°F 12 to 15 minutes or until crisp.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 70
- Calories from Fat
- 30
% Daily Value
- Total Fat
- 3 1/2g
- 6%
-
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 95mg
- 4%
- Total Carbohydrate
- 6g
- 2%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 2g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012
Crisco is a trademark of The J.M. Smucker Company
© 2016 ®/TM General Mills All Rights Reserved