Savory Toast Strips

"These are quick and easy to make. This recipe comes from McCall's Cocktail-Time Cookbook, #15 out of 19 books. I've had this set for more than 25 years!"
 
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photo by Jubes photo by Jubes
photo by Jubes
Ready In:
10mins
Ingredients:
7
Yields:
20 strips
Serves:
3-4
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ingredients

  • 4 slices white bread, toasted
  • 13 cup butter, melted OR
  • 13 cup margarine, melted
  • 12 teaspoon onion salt, or
  • 12 teaspoon garlic salt
  • 13 cup corn flakes, crumbed
  • 14 cup parmesan cheese, grated
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directions

  • Preheat oven to 400 degrees.
  • Trim crust from toast; cut each slice into 5 strips.
  • Combine butter or margarine with onion or garlic salt. On a sheet of waxed paper, mix cornflake crumbs and cheese.
  • Dip toast strips in butter mixture; then roll in crumb mixture; coating well.
  • Place on ungreased cookie sheet; bake 5 minutes, or until crisp.
  • Serve at once.

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Reviews

  1. A great little appy recipe that is like prawn toasts without the prawns! I made these for a BBQ I had and they all went very quickly! Very savoury and tasty, thanks for posting! (I have photos, have tried to post them, will try again!) FT:-)
     
  2. *Made for Aussie NZ Forum recipe swap March 2010* Very easy recipe to follow and make. I liked the idea of the wax paper with the crumbing mixture as this made for a no fuss clean-up. I used gluten-free bread and cornflake crumbs to make these. They reminded me of 'fish fingers' - same size and crumbed....though with no fish. Not really my thing....I think they probably would be better cut into traingles rather than fingers. A very retro recipe. Photo also being posted
     
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RECIPE SUBMITTED BY

<p>I love to cook. I love trying new recipes, especially when there is a picture. And I really enjoy reading cookbooks. <br /><br />As a child, I wasn't very good at cooking and always wanted to follow the recipe exactly. That way, if it didn't turn out right, I could blame the recipe! <br /><br />Over time, I have become more experimental. Brave even! <br /><br />I have three children: Shannon is 28, Casey is 26 and Joshua is 19. My DH Jack cheers me on when I try something new. He is my best friend and partner. I am a new grandmother, my grandson's name is Jayce and he's a delight! Plus, I'm going to be a grandmother again - with a granddaughter.<br /><br /><a href=http://s163.photobucket.com/albums/t294/TraceyMae_photos/?action=view?t=100_2166.jpg target=_blank><img src=http://i163.photobucket.com/albums/t294/TraceyMae_photos/100_2166.jpg border=0 alt=Photobucket /></a> <br /><a href=http://s163.photobucket.com/albums/t294/TraceyMae_photos/?action=view?t=100_1401-1.jpg target=_blank><img src=http://i163.photobucket.com/albums/t294/TraceyMae_photos/100_1401-1.jpg border=0 alt=Photobucket /></a> <br /><br />My favorite cookbook is The Dessert Lover's Cookbook. Beautiful pictures, easy instructions. <br /><br />I was born in New Jersey and have lived in Hawaii, Australia, Chicago, Iran, Florida and now living happily in sunny California.</p>
 
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