Crostini Style Croutons

This style of thin toasted bread is perfect as a base for a dip or a spread, or to serve as part of a cheese board.

Makes about 2 dozen crostini

Ingredients

  • Day-old bread, such as focaccia or baguette
  • Olive oil
  • Coarse sea salt

Method

  1. Preheat oven to 375 °F. Prepare a baking tray with parchment paper.
  2. For the crostini, cut thin slices of the bread, about ¼ -inch thick. Arrange them, flat side down, on the baking tray. Brush the slices lightly with olive oil and sprinkle with salt. Place the tray in the oven and bake for 10 to 15 minutes until golden brown. Remove the croutons from the oven and cool to room temperature.

Caesar salad.

Ingredients

  • 2 Tbsp unsalted butter butter
  • 2 cloves garlic, thinly sliced
  • 2 cups diced day-old bread, such as focaccia,
  • ½ tsp chopped thyme
  • to taste salt and pepper

Method

  1. Heat a sauté pan over medium-high heat. Add the butter and melt. Then add the garlic and stir until it just turns brown. Remove the garlic, leaving the butter in the pan. Add the diced bread to the pan along with the thyme and season with salt and pepper. Stir the bread in the pan turning over to brown all sides of the bread, about 8 minutes.
  2. Once evenly golden on all sides remove from the heat and let cool to room temperature.