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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.