Multi-Grain Cheese Crostini

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.*