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
French Croutons
French Croutons

Instructions

  1. This recipe is from a French chef who I did an internship with.
  2. 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.
  3. 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.
  4. Finally, sprinkle a little of the herb mixture on each slice and let it cool.
  5. 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.
  6. The croutons are also very tasty to nibble on as bread chips.

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