Prep 20 mins
Cook 15 mins
This recipe is more about technique than anything. I find these more delicate croutons preferable in a light green salad made with tender young greens or with soup like a cracker. Yu may use any French or Italian bread you prefer. Bag them up and include in a gift basket.
- 1⁄2 loaf italian whole wheat bread
- 2 -3 tablespoons olive oil
- kosher salt
- freshly cround black pepper
- Heat the oven to 350 degrees.
- Lay the flat side of the loaf on a cutting board.
- Cut the thinnest slices you can by using long strokes with the knife.
- Slicing the "short"way, with more crust to guide the knife makes thin slices easier.
- Cut off the crusts if you prefer and cut the slices into shapes if you wish, I like them rustic.
- Toast on a baking sheet until golden brown.
- Turn them over and toast, watching them closely so as not to burn.
- Remove from the oven and brush very lightly with olive oil and sprinkle with salt and pepper to taste.
These croûtons were a great addition to our salad. I used a whole wheat baguette, and it made perfect little circular slivers of crispy goodness. I simmered some crushed garlic cloves in the olive oil before tossing and baking. The garlic was an excellent flavor addition.