Yesterday, I posted a fine and dandy Creamy Tomato Soup recipe; and, other than grilled cheese, what works an absolute treat with a hot bowl of tomato soup?
Why, crackers of course!
But these are not just any crackers, thanks to the nice folx at Southern Living, these saltines are brushed with seasoned butter and then baked to a lovely golden brown.
And, much like yesterday’s soup, these puppies are a snap to put together in next to no time!
Basic (but still tasty):
•1 sleeve saltine crackers
•2 sticks unsalted butter, melted
•1/2 tsp coarse sea salt
•1/2 tsp garlic powder
•1/2 tsp Italian seasoning
•1/2 tsp hot sauce
Note: you will have leftover butter; either make another batch or so of the saltines, or save it for another use.
Heat your oven to 400º.
Arrange the saltines in a single layer on a large, rimmed baking pan and brush with the melted butter.
Bake for ten minutes, until the saltines are golden brown and wicked tasty.
The folx at Southern Living said that these were not that good leftover, but I stashed mine in a tightly sealed container, and they were fine until we all had snacked our way through them in a couple of days.