Prep 5 mins
Cook 10 mins
Developed to be served with Boeuf a la Bourguignon or other stew.
- 6 slices firm white bread, crusts removed, cut into 6 circles
- 3 tablespoons melted unsalted butter
- 1⁄4 cup very finely minced fresh parsley leaves
- Preheat the oven to 400 degrees F. Brush both sides of the bread with the butter and arrange them on a baking sheet. Bake the croutons until golden brown. Dip the edges of the bread in the stew to moisten; then in parsley to lightly coat the edges.