Recipe - Herb Toasts

Three fourths cup Olive oil
2 teaspoon Mashed garlic
1 tablespoon Very finely minced chives
1 tablespoon Very finely minced basil
1 tablespoon Very finely minced parsley
One half teaspoon Salt
One half teaspoon Freshly ground black pepper
1 Long loaf of fresh; crusty
French bread

1. Preheat oven to 350 degrees F.

2. Combine all of the ingredients except the French bread and let them sit
for 15 minutes. Slice the bread into thin slices. Lay the slices on a
baking sheet and brush the tops with the herbed olive oil. Bake the slices
at 250 degrees for 8 to 10 minutes or until they are crisply toasted and
light golden in color.

Note: All crabmeat should be gently picked over to remove any possible
remaining shell. Place the crabmeat in a strainer and press down lightly to
extract any extra water. When using lump crab, you want to keep it as
intact as possible.

Yield: 2 cups

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Busted by Barb on 2/21/98

NOTES : Dean Ferring, chef at The Mansion on Turtle Creek in Dallas

Recipe by: Dean Ferring, chef at The Mansion on Turtle Creek in Dallas

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 23,
1998