This week's Tuesday with Dorie recipe is Parm Toasts. These are best described as the savoury cousin of biscotti - a dough formed into a log, baked, cooled, sliced and then baked again.
If you are not a fan of the pungent flavour of Parmesan, you will not like these Parm Toasts, as the most pronounced flavour is the parmesan.
I thought these toasts were OK, but not being a huge fan of Parmesan, I could take them or leave them.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.