CROUTONS (TOASTED FRENCH BREAD SLICES)
Provided by Craig Claiborne And Pierre Franey
Categories easy, side dish
Time 15m
Yield Twenty-eight croutons
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees.
- Rub the crust of the bread all over and generously with the garlic clove. Cut the bread crosswise into 28 slices of equal width. Arrange the slices on a baking sheet. Brush each slice with butter.
- Place the baking sheet in the oven and bake six minutes or until the slices are nicely toasted.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 302 milligrams, Sugar 2 grams, TransFat 0 grams
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Ocean Boss
[email protected]These croutons were easy to make and they turned out great! I used them in my salad and they were the perfect addition.
Naresh Tamatta
[email protected]I'm not usually a fan of croutons, but these were really good. They were crispy and flavorful, and they didn't get soggy in my salad.
j fike
[email protected]Great recipe! The croutons were crispy and flavorful, and they were the perfect addition to my soup.
haiderali shiekh
[email protected]These croutons were amazing! I used them in my salad and they added the perfect amount of crunch and flavor. I will definitely be making these again and again.
Belal Hossin
[email protected]Meh.
Asmita Naubagh
[email protected]These croutons were a bit too hard for my taste, but they still had a good flavor.
Kynnedi McWilliams
[email protected]Not bad, but not the best croutons I've ever had.
Eugenie Niwemugeni
[email protected]I've tried many crouton recipes, but this one is by far the best. The croutons are crispy on the outside and soft on the inside, with a perfect balance of flavors.
Donut
[email protected]Easy to make and taste great! Will definitely make again.
Qmar Abbas
[email protected]These croutons were a delightful addition to my salad! They were crispy and flavorful, with a hint of garlic and herb. I will definitely be making these again.