So you’ve made a platter of cute little cucumber dill sandwiches for the barbecue you’re attending but you’re left with an entire loaf of wheat bread crusts. What now? Rosemary breadsticks!
Not only will it help you get rid of the crusts but it’ll provide you with an additional dish to bring along to the festivities. (We tried this on a whim and it proved to be a crowd pleaser at the last barbecue we attended.)
Yield: A platter (depends on how much crust you have)
Prep Time: 5 minutes
Cook Time: 5 minutes
Wheat bread crusts (or whichever bread you have)
Olive oil spray
Rosemary (enough to coat bread)
Preheat oven to 350°
Spray sheet pan with oil and lay your crusts in a single layer on pan.
Spray crusts lightly with oil and top with as much rosemary, salt and pepper as you’d like.
Bake for about 5 minutes on top rack. Keep checking on them until they’re your desired level of crispness but don’t let them burn!