Recipe - Herb Toasts For Dipping

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

Preheat oven to 350 degrees.

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 350
degrees for 8 to 10 minutes or until they are crisply toasted and light
golden in color. (Chef Barickman serves with Crab Dip...says the herbed
olive oil on the bread is mild and doesn't distract from the flavor of the
dip.)

Source: Magnolias Southern Cuisine, by Donald Barickman,1995; ISBN:
0941711315. Chef Barickman owns both Magnolias Restaurant and the
Blossom Cafe in Charleston, South Carolina. In this cookbook, he tried to
include the patrons most favorite dishes.

Recipe by: Magnolias, Charleston, South Carolina

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