As I mentioned in my last post, we had a pretty busy weekend. I made these croustades for a quick snack Saturday afternoon. They were the perfect little bite to eat as we stuffed ourselves at brunch, but didn't want to spoil our appetites and ruin our date night out for Mexican. I make these often, especially during the summer because you can add whatever you want to to them - basil & tomato & mozzarella for a caprese croustade, rub fresh garlic on for little garlic breads or leave plain to dip in rosemary white bean dip (recipe to come shortly). To be honest, I wasn't sure how the flavors of these would turn out, but they worked beautifully.
Croustades with Red Pepper, Smoked Gouda & Rosemary
1 loaf french bread sliced into 1/4" pieces
red pepper, chopped
fresh rosemary, chopped
Preheat oven to 350. Brush one side of bread with olive oil, sprinkle with sea salt, place bread on pizza stone or cookie sheat. Bake for 10-15 minutes, or until bread is slightly browned. Remove from oven and top each croustade with slice of gouda, a few pieces of red pepper and sprinkle with rosemary. Serve immediately.