Best Garlic Pumpernickel Crisps Recipes

GARLIC PUMPERNICKEL CRISPS

Garlic Pumpernickel Crisps image

Dark and hearty pumpernickel bread shines in this easy appetizer. These toasted garlic-pumpernickel crisps are the perfect complement to our Halloween-themed Cheddar Cheese Ball, or any cheese and charcuterie board.

Provided by Martha Stewart

Number Of Ingredients 4

Ingredients

1/2 cup olive oil
3 cloves garlic, minced
2 teaspoons coarse salt
1 loaf (12 ounces) pumpernickel bread, cut into 1/4-inch-thick slices

Steps:

Preheat oven to 450 degrees. Heat oil in a small skillet over medium-low heat. Add garlic; cook, stirring occasionally, until soft and fragrant, about 5 minutes. Stir in salt. Brush both sides of bread slices with garlic mixture. Transfer to a baking sheet. Toast bread in oven until crisp, turning once, 12 to 15 minutes.

SPINACH DIP IN PUMPERNICKEL

Spinach Dip in Pumpernickel image

Very good! Not your ordinary spinach dip. This one is served hot with toasted bread cubes.

Provided by Julie

Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes

Time 50m

Yield 20

Number Of Ingredients 13

Ingredients

2 (8 ounce) loaves round pumpernickel loaves
1 cup low-fat cottage cheese, creamed
1 cup freshly grated Parmesan cheese
¾ cup fat-free mayonnaise
½ cup nonfat sour cream
1 tablespoon grated onion
1 teaspoon fresh lemon juice
¼ teaspoon garlic powder
1 (10 ounce) package frozen spinach - thawed, drained and chopped
1 (8 ounce) can water chestnuts, drained and chopped
1 (2 ounce) bottle diced pimento peppers, drained
1 (.4 ounce) packet dry vegetable soup mix
3 tablespoons grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.
Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.
In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese.
Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 16.6 g, Cholesterol 6.1 mg, Fat 2.2 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 1 g, Sodium 331.3 mg, Sugar 2.5 g

FREEZER PUMPKIN PIE WITH GINGERSNAP CRUMB CRUST

Freezer Pumpkin Pie With Gingersnap Crumb Crust image

make certain to use hard dry gingersnap cookies for the crust, soft cookies will not work, all spices may be adjusted to taste --- cooking time is chilling time.

Provided by Kittencalrecipezazz

Categories Pie

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups gingersnap crumbs
1/4 cup sifted powdered sugar
1/3 cup melted butter or 1/3 cup margarine
1 cup canned pumpkin puree
1/2 cup brown sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1 quart vanilla ice cream, softened but not melted
whipped cream (to garnish top of pie before serving)

Steps:

For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
Press firmly into bottom and up the sides of a 9-inch pie plate.
Bake 375 degrees F for 4-5 minutes; cool completely before filling.
For the pie; in a bowl combine the first 6 ingredients until blended.
Fold in the soft ice cream until thoroughly combined.
Spoon into prepared crust.
Freeze 8 hours or overnight.
Allow the pie to sit at room temperature for 8 minutes before slicing.
Serve each piece topped with whipped cream.