Perino’s pumpernickel toast strips were usually brought to the table tucked in crisp cloth napkins for guests to nibble on before their orders were taken. You can make your own pumpernickel bread for this recipe if you like, but a high-quality, store-bought variety will also work—it did for Perino’s.
Makes 30 toasts
1 lb. pumpernickel bread loaf, unsliced and frozen
½ cup unsalted butter, softened
2 cloves garlic, crushed
½ cup grated Parmesan cheese
1. Preheat the oven to 275°F.
2. Slice the bread paper-thin with a serrated knife; you should get about 30 slices.
3. Melt the butter in a saucepan over low heat. Add the garlic and cheese, and stir to blend well. Brush on one side of each bread slice.
4. Place the pieces on a baking sheet in a single layer. Bake until crisp, about 15 to 20 minutes. The bread may curl slightly at edges.
5. Let cool, then store in an airtight container until ready to use. Serve as an appetizer or with soups and salads.
Joe DiMaggio, General William Dean, Bob Hope, and Marilyn Monroe, 1953.
The Perino’s entrance on Wilshire Boulevard, circa 1960s.