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Baguette Hors D'oeuvre

Slice baguette into 1/4 inch rounds and put on a baking sheet. In a bowl, combine olive oil, minced garlic, dried basil, and parsley. Mix and brush on bread rounds. Sprinkle Asiago or Parmesan cheese on bread and toast until just melted. Top with Piperade and some chopped fresh herbs.
Also try cream cheese, Piperade, and baby shrimp on a cracker. Over calliflower, zuchini, or grilled eggplant.

Beret Rouge PiperadeTM
It's not just gourmet ... it's everyday!

© Monet Bonson