Garlic Parmesan Panetini Food

GARLIC PARMESAN PANETINI

Steps:

• 1. Slice baguettes diagonally about 1/4" thick.
• 2. Mix olive oil, granulated garlic and grated Parmesan in a bowl and lightly brush one side of each baguette slice. I prefer to use freshly grated Parmigiana Reggiano cheese, but I have used canned grated Parmesan in a pinch...
• 3. Put on baking sheet and bake at 350 degrees for about 10 minutes or until crisp and lightly toasted. Store in Zip-Lock bag.
• 4. These are the perfect base for my Baked Red Onion Preserves and Brie Panetini.

RED ONION PRESERVES & BRIE PANETINI

Steps:

• Spread some Brie cheese on each Panetini or seasoned Baguette slice and top with Red Onion Preserves.
• Place on baking sheet and cook for about 10 minutes or until cheese is melted. Serve immediately and enjoy the rave reviews.
• GARLIC PARMESAN PANETINI https://www.justapinch.com/recipes/bread/bread-other-bread/garlic-parmesan-panetini.html?p=1 Slice baguettes diagonally about 1/4" thick. Mix olive oil, granulated garlic and grated Parmesan in a bowl and lightly brush one side of each baguette slice. Put on baking sheet and bake at 350 degrees for about 10 minutes or until crisp and lightly toasted. Store in Zip-Lock bag.
• RED ONION PRESERVES https://www.justapinch.com/recipes/sauce-spread/sauce-spread-jam/zesty-red-onion-preserves.html?p=2 In a large deep stainless steel saucepan combine red onion, lemon zest, and vinegar. Stir in sugar and over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. (The jelly comes out a beautiful light rose shade but if you want the deep rich color of a red onion, add drops of blue and red food color until you get the desired color.) Stir in pectin. Boil hard, continuing to stir, for 1 minute. Remove from heat and quickly skim off any foam.