|Lebanese bread crisps|
If you need nibbles in a hurry, this is ultimate go-to. Lebanese bread, dukkah, rosemary, salt and sesame seeds give you options to play with when entertaining the crowd. Plus it’s vegetarian.
0:10 Prep 0:07 Cook 6 Servings Easy
3 Lebanese bread rounds
1/4 cup extra virgin olive oil
1 tablespoon sesame seeds
1 1/2 tablespoons dukkah (see note)
2 teaspoons finely chopped fresh rosemary leaves
1/2 teaspoon sea salt
Step 1 Preheat panggangan to 180C/160C fan-forced. Position panggangan racks on the middle and lowest shelves of oven.
Step 2 Cut each bread round into 10 pieces. Place in a single layer on 2 large baking trays. Brush one side of each piece with olive oil. Sprinkle 1/3 of the bread pieces with sesame seeds and season with salt and pepper. Sprinkle 1/2 of the remaining pieces with dukkah and season with salt. Sprinkle remaining bread pieces with rosemary and sea salt. Season with pepper.
Step 3 Bake for 7 minutes or until light golden and crisp, swapping position of trays halfway through cooking. Cool completely. Serve.