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Serves 4 (4 breadsticks each)
4 slices Mrs Baird’s Texas Toast Bread
2 tablespoons olive oil
1 clove garlic
2 tablespoons Parmesan cheese
1 teaspoon oregano
1/4 teaspoon paprika
Pesto Marinara Dipping Sauce:
14.5 ounce can diced tomatoes
2 tablespoons prepared pesto
1/4 teaspoon crushed red chili peppers (optional)
Lemon-Garlic Alfredo Dipping Sauce:
1 teaspoon olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
1 cup bottled light alfredo sauce
Preheat oven to 350°F. Trim crusts off bread and cut each piece into 4 rectangular slices and place on a nonstick baking sheet that has been sprayed with vegetable oil spray. In a small bowl, stir together the olive oil and the garlic. Brush this mixture on the top sides of the bread rectangles. In a small bowl, mix together the Parmesan cheese, oregano, and paprika. Sprinkle this mixture over the surface of the bread rectangles. Bake for 8 to 10 minutes, or until bread sticks are toasted. Place pan on a cooling rack and reserve.
For the Pesto Marinara dipping sauce, combine all ingredients in a small saucepan (you may wish to purée the tomatoes with their juices in a blender first for easier dipping) and cook over medium heat for 5 to 6 minutes, or until warmed through, stirring occasionally.
For the Lemon Garlic dipping sauce, heat a small saucepan over medium heat. Add oil, garlic, and lemon zest and cook for 30 seconds, or until garlic is warmed through - do not burn garlic. Add alfredo sauce and cook over medium heat for 3 to 4 minutes, or until mixture is warmed through, stirring occasionally.
Pour dipping sauces into separate bowls, and place bread sticks on a platter for a pretty presentation.
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