The Barefoot Contessa Cookbook
Tags: croutons
Recipe Reviews
sturlington from Hillsborough, NC
There isn't much to this recipe, but it's quite useful nonetheless. You could slice up a whole baguette and have enough croutons to last for 2 or 3 meals. The croutons are particularly nice with soup. I would make a couple of changes, though. I would omit the salt and pepper, as parmesan is plenty salty enough. Also, I would cut the baking time down to 10 minutes. I left mine in for just about 15 minutes and they got a bit too brown on the bottoms for my tastes.
(edited 8th October 2012) (0) comment (1) useful
southerncooker from Boomer, NC
Like Peckish Sister my French loaf was rather large so my croutons were on the large side. They were delicious with the Corn Chowder from page 74 and also good with some radish butter I made from the Lee Brothers Simple Southern Cookbook. I think these would also be great with many other soups and also as a snack by their-selves.
Peckish Sister from Central, FL
My French bread loaf was rather large, so my toasts were also big. I was delighted to have a use for the Trader Joes garlic flavored olive oil we had picked up on a road trip, and brushed it on the slices. You could also use the garlic oil left over from the broccoli recipe if you made that. I used the pre-grated parmesan that I keep frozen. I did not salt the oiled bread as the bread tasted salty already. I took the croutons out 3 minutes early and they were good and a great accompaniment to the Gazpacho. They also tasted just as crisp and cheesy two days later.
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