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| 1 | Loaf dense sourdough bread (about 1 pound) |
| 1 3/4 Tasse | Freshly grated Parmesan cheese ( about 5 ounces) |
| 2 Esslöffel | olive oil |
| 1/4 Teelöffel | thyme leaves dried |
| 1/4 Teelöffel | red pepper crushed |
| 1 Prise | Dried rosemary leaves; crushed |
| 1 Prise | salt |
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>From the November Good Housekeeping: Do-Ahead Gifts from the Kitchen
1. Preheat oven to 300. With serrated knife, cut off ends from bread; reserve for making crumbs. Cut loaf into slices, each slightly thinner than 1/4 inch thick. Place slices on large cookie sheet. Bake slices until dry and toasted, about 30 minutes, turning slices over halfway through cooking time. Remove cookie sheet from oven. Turn oven control to 400.
2. Meanwhile in medium bowl, with fork, mix parmesan and remaining ingredients until combined.
3. Top each slice with 2 rounded teaspoons cheese mixture; spread mixture slightly. Bake toasts 3 to 5 minutes, until cheese melts. Cool toasts on cookie sheet on wire rack at least 2 hours or overnight to allow topping to dry out. Store at room temperature in tightly covered container up to 2 weeks. Makes about 24 toasts.
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