You will need
mini French Loaf
½ t (2.5 ml) Ina Paarman’s Rosemary & Olive Seasoning
1 T (15 ml) brown mustard seeds
2 T (30 ml) finely grated hard Italian cheese
Adjust the oven rack to the middle position. Preheat the oven to 180°C.
Line a baking sheet with baking paper.
Cut the bread on the diagonal into 1 ½ cm slices.
Pack the slices out on the baking tray. Season the tops lightly with Rosemary & Olive Seasoning.
Brush the top side of the bread with olive oil. Sprinkle with mustard seeds.
Lastly sprinkle with cheese.
Bake for 8 – 10 minutes, until golden and crisp.