Apr 17 2011
Parmesan Croutons
I never miss a chance to make croutons out of a stale baguette. In this case, the remaining wand of bread was so hard I could have used it as a baseball bat. Fought off an intruder. You get the idea.
But, I was still able to cut slices of bread, which was all I needed in order to make these fantastic croutons. They are perfect for soup, as they will absorb enough liquid to make them pliable without turning them to mush. They add enough fat and protein to even a meatless soup, like my Roasted Tomato Soup, that it becomes a meal all on its own.
Well, if you cover the surface of the soup with croutons, like I do.
And, if you wrap up any leftovers tightly in a sealed plastic bag, they’ll last all week – if you can refrain from snacking on them. Or making soup every day.
Parmesan Croutons
1 baguette, sliced 1/4 inch thick (or any part of a leftover stale baguette)
extra virgin olive oil
salt & pepper
shredded parmesan cheese
Preheat oven to 450*F. Arrange bread on a rimmed baking sheet (tip: line with foil for easier cleanup) and brush both sides with olive oil. Bake for 5-7 minutes or until golden.
Turn the broiler on. Sprinkle cheese on each crouton – the more the better – and sprinkle with salt and pepper. Broil until melted.
