The Barefoot Contessa's Parmesan Croutons |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This recipe comes from Ina's book, The Barefoot Contessa Cookbook. She says it was devised to use leftover baguettes and she uses them as crackers for appetizers, on top of soup and as a snack. She suggests that you grate whole parmesan rather than buying the already grated kind. Ingredients:
1 baguette |
1/4 cup olive oil |
1 tablespoon kosher salt |
2 teaspoons ground black pepper |
1/4 cup grated parmesan cheese |
Directions:
1. Preheat the oven to 400 degrees.
2. Slice baguette diagonally into 1/4 inch thick slices. Depending on the size of the baguette, you should get about 20 to 25 slices.
3. Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. You can use either plain or flavored olive oil such as basil or garlic. The measurements for the salt and pepper in the ingredients are just estimates and you use whatever amount suits you. Sprinkle with the grated parmesan and bake for 15 to 20 minutes until they are browned and crisp. Serve at room temperature.
|
|