Total Time
30mins
Prep 10 mins
Cook 20 mins

These croutons are brilliant sprinkled over gratins and salads, also soups and panzanella salad. From Chef Yotam Ottolenghi and posted in The Guardian

Ingredients Nutrition

Directions

  1. Heat the oven to 350*F(180C).
  2. . Put the butter in a medium saucepan on medium heat. When it starts to foam, whisk in the mustard, herbs and a quarter-teaspoon of salt, take off the heat, leave for a couple of minutes to cool slightly, then stir in the ciabatta.
  3. Spread out on a parchment-lined baking tray and bake for 12-15 minutes, until crisp.
  4. Remove from the oven and set aside to cool.
  5. Store in an airtight container.
Most Helpful

5 5

Made for PRMR! This is a very good crouton! We enjoyed them in our chopped salad tonight. I will make more and save until needed! Thanks