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Yield: 26 toasts Prep 5 mins Start to Finish 15 mins
Ingredients
- 1 pound sliced pumpernickel bread, crusts trimmed off
- 2 tablespoons olive oil
Directions
1. Preheat oven to 400 F. and arrange rack in center. Arrange bread slices on a work surface and, using a 4-by-1-1/2-inch bat-shaped cookie cutter, cut out 26 bats; lightly brush both sides with oil. Arrange, in a single layer, on a cookie sheet and bake, turning once, until slightly crisp, about 7 minutes. Transfer to a wire rack and let cool. (Can be made ahead. Cool completely and store in an airtight container at room temperature up to 3 days.)
Nutrition Facts
- cal.(kcal)42,
- Fat, total(g)1,
- carb.(g)6,
- fiber(g)1,
- pro.(g)1,
- sodium(mg)89,
- Percent Daily Values are based on a 2,000 calorie diet
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