With all of our garden greens, we’ve been eating a lot of salads around here. There are so many ways to make a salad that my hubby and I really don’t get tired of them. Some of my kids, however, quickly tire of any salad which does not have lots of bacon–which is almost every salad we make around here! I thought that serving these crunchy little crostini on leftover French bread with our next salad might be a good way to hold off their total salad burn-out.
1/2 c. olive oil
2 T. freshly-grated Parmesan cheese
1 t. fresh oregano
2 t. fresh basil
1/2 t. fresh thyme
Combine cheese and herbs; set aside.
Brush slices of French bread with oil on both sides. Bake slices at 350 for 5 minutes.
Turn slices over and spread herb mixture on soft side of bread. Return to oven and bake another 7-10 minutes.