The Barefoot Contessa Cookbook
Tags: croutons
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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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