David mentions how important it is to have a good bread knife in the kitchen, and especially for the recipe we are preparing this week.
A perfect opportunity to use my Poilâne bread knife from the famed Paris boulangerie,a treat from Tricia on one of our trips.
However, that didn’t work very well, and neither did the next three knives I tried.
The recipe was fine, no real problems until it came to the slicing part. I’m not sure if my slices were a 1/4″ or not, but any thinner and they would have been bread crumbs.
I placed the slices on the sheet pans and finished baking the recipe. When they were removed from the oven they were crisp and quite tasty.
Using dried thyme and Kalamata olives in the mix with the buttermilk, almonds, and whole wheat flour, it was a strange flavor combination but it worked well together.
We definitely enjoyed them, and they do go very well with a glass of wine.
David mentioned that if you used an airtight container for storage, these should last about a week. Sorry to say, after one night they were so soggy and tasteless I did not like them.
We tried letting them dry out by covering them with a kitchen towel, but to no avail. I’m not sure what I did wrong, but it was such a disappointment with the leftover crisps.