MUSTARD CROUTONS

Mustard Croutons image

These croutons are brilliant sprinkled over gratins and salads, also soups and panzanella salad. From Chef Yotam Ottolenghi and posted in The Guardian

Provided by Sharon123

Categories Grains

Time 30m

Yield 1 batch

Number Of Ingredients 6

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Ingredients

1/4 lb unsalted butter (90g) or 1/4 lb margarine (90g)
3 tablespoons Dijon mustard (or 2 tbls. Dijon and 1 tbls. creole mustard)
3 teaspoons fresh thyme leaves
3 teaspoons finely chopped parsley
1/4 teaspoon sea salt
1/3 lb crustless ciabatta, torn into 1/2-inch pieces (or other bread)

Steps:

Heat the oven to 350*F(180C).
. Put the butter in a medium saucepan on medium heat. When it starts to foam, whisk in the mustard, herbs and a quarter-teaspoon of salt, take off the heat, leave for a couple of minutes to cool slightly, then stir in the ciabatta.
Spread out on a parchment-lined baking tray and bake for 12-15 minutes, until crisp.
Remove from the oven and set aside to cool.
Store in an airtight container.

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