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From Dorothy McNett's recipes at www.dorothymcnett.com. French delicately crispened croutons and great cheese and herbs!
4 tablespoons extra virgin olive oil
In a heavy bottomed skillet or saute pan, heat the olive oil but do not heat it to the smoking point, just nice and hot. Add the bread slices and toast on both sides until lightly browned. Remove to a cutting board rub both sides with the garlic. Cut into finger food serving sized pieces. Reheat the oil in the same pan and gently saute the sliced mushrooms, basil and thyme about 2-3 minutes. Arrange croutons on serving platter and top with some mushrooms and place the room temperature cheese and lettuce leaves either on some croutons or along the side so people can fix their own. Sprinkle with salt and pepper, and some fresh lavender leaves and flowers if available.
Recipe created 2015-02-13.