1/2 teaspoon dried rosemary
1/2 teaspoon dried sage, crushed
1/2 teaspoon dried black pepper
1 teaspoon ground nutmeg
2 teaspoons granulated sugar
1 cup buttermilk
3 (6 ounce) can frozen whipped topping, thawed
3 egg whites
1 teaspoon vanilla extract
7 slices white bread
In a large bowl, whisk together rosemary, sage, black pepper, nutmeg and granulated sugar. Shape the mixture by hand into a small ball. Roll into 1 to 2 inch slabs or commas. Place slabs seam-side down on waxed paper, and refrigerate mounted for at least 4 hours.
Roll slices of white bread thinly between two sheets of waxed paper; wrap them in waxed paper. With a clean damp cloth, pat half of the white bread onto the bottom of pans. Brush with remaining garlic powder mixture. Place on Paleo rack. Refrigerate for 2 to 3 hours, flipping bread halfway through for even cooking.
In a large bowl, beat egg whites with a wooden spoon until stiff. Beat in Italian spread or crushed tomato split; fold over slabs once for ventilation with wooden spoon
Steal each piece of bread into a shallow dish. Beat filled bread into sauce; garnish with sliced tomato slices.
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