These crisp sticks are a cross between, garlic bread, bread sticks and those crispbread bagelettes that you can buy in the supermarket. They are, like the name suggests, crispy and wonderfully garlicky. They are also perfect to nibble on with your afternoon drink.
Do you remember the melba toast recipe I shared a few of months ago? You have to remove the crusts from your bread. I always put them in a ziplock bag and stash them in the freezer. This is the recipe that uses those crusts up, well this and homemade breadcrumbs! I make melba toast quite often so I always have a bag or two in the freezer.
The quantity below makes 40 crisp sticks, which sounds a lot but they go quickly and between 4 people they are gone in no time at all. In fact if you leave the table to get more drinks you might find they have all gone before you get back! I am speaking from experience here!
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- 40 crusts (crusts from 10 slices of bread)
- 3 tbsp olive oil
- 2 garlic cloves
- 1 tsp dried oregano
- 2 tbsp salted butter
- 15g parmesan cheese
- Pre-heat oven to 180ºC/Fan forced 160ºC/Gas mark 4.
- Finely chop the garlic and put it into a small pan with the olive oil and oregano.
- Put the pan over a low heat. Heat gently for 3 minutes.
- Remove the pan from the heat and add the butter.
- Swirl the pan around until the butter has melted.
- Place the crust out on a lined baking sheet and pour over the garlicy oil.
- Use your hands to turn and move the crusts about until they are all coated in the oil.
- Grate the parmesan over the crusts.
- Bake at the top of the oven for 8-10 minutes until golden brown.