SHAVED CROUTONS
This recipe is more about technique than anything. I find these more delicate croutons preferable in a light green salad made with tender young greens or with soup like a cracker. Yu may use any French or Italian bread you prefer. Bag them up and include in a gift basket.
Provided by riffraff
Categories Brunch
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oven to 350 degrees.
- Lay the flat side of the loaf on a cutting board.
- Cut the thinnest slices you can by using long strokes with the knife.
- Slicing the "short"way, with more crust to guide the knife makes thin slices easier.
- Cut off the crusts if you prefer and cut the slices into shapes if you wish, I like them rustic.
- Toast on a baking sheet until golden brown.
- Turn them over and toast, watching them closely so as not to burn.
- Remove from the oven and brush very lightly with olive oil and sprinkle with salt and pepper to taste.
Nutrition Facts : Calories 132.8, Fat 6.1, SaturatedFat 1, Sodium 199.3, Carbohydrate 17.4, Fiber 2.6, Sugar 2.1, Protein 3.7
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