French Croutons
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 baguette (s), stale
- 4 tablespoon olive oil
- 1 teaspoon salt
- 2 clove (s) garlic, fresh
- 4 teaspoons Provence herbs
Print Recipe
Pin Recipe Instructions
- This recipe is from a French chef who I did an internship with.
- Cut the old, somewhat hard baguettes into 5 mm thick slices and place these slices on a baking sheet lined with baking paper. Drizzle a little olive oil on each slice and then sprinkle with a little salt. Bake at 200 ° C for about 10 minutes until the slices are golden brown. Since every stove is different, it can be shorter or longer. Just check again and again.
- Let the baked slices cool down briefly until you can touch them. Then cut a fresh clove of garlic in half and rub it into each slice that is still warm. Simply rub vigorously over the hard disk 2-3 times with the cut point of the toe. The toe wears out. Experience has shown that I need 1 toe per long baguette.
- Finally, sprinkle a little of the herb mixture on each slice and let it cool.
- You can keep the croutons in an airtight container. They`ll last about 3-4 weeks and look great on salads. You can also crumble them a little right before consumption if they are too big.
- The croutons are also very tasty to nibble on as bread chips.
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