Shirley's Recipes

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Appetizers.RosemaryCrostini History

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December 02, 2015, at 05:58 AM by 67.42.222.128 -

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December 02, 2015, at 12:13 AM by Roshadi - Comment added

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May 20, 2014, at 05:05 AM by 217.63.82.248 -

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May 04, 2014, at 08:25 PM by Nina - Comment added

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June 13, 2011, at 11:04 PM by 208.151.246.21 -

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June 13, 2011, at 06:32 PM by Henrietta - Comment added

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April 28, 2008, at 05:29 AM by 208.151.246.21 -

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Source: John and Caprial Spence\\

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Source: John and Caprial Pence\\

December 10, 2007, at 06:34 AM by Peter -

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Serve with John and Caprial's Spinach Dip.

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Serve with John and Caprial's Spinach Dip.

December 08, 2007, at 02:51 AM by Shirley - Comment added

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December 08, 2007, at 02:51 AM by 208.151.246.21 -

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Name: Rosemary Crostini
Key Ingredient: baguette
Preparation: bake
Cuisine: American
Source: John and Caprial Spence
Food Group: grain
Meals: brunch, snack, party, picnic
Courses: appetizer
Temperature: room
Effort: easy
Prep. Time: :10
Elapsed Time: :22
Servings: 12

1 baguette French bread, sliced into 1/4-inch thick slices
Extra virgin olive oil
2 teaspoons minced rosemary
Sea salt

Preheat oven to 375F. Place the cut French bread on a sheet pan and drizzle with olive oil. Sprinkle with rosemary and sea salt and bake in the oven until golden brown about 12 minutes.