Ingredients Jump to Instructions ↓

  1. Method

  2. 1

  3. 1 baguette or thinly sliced white bread

  4. Extra-virgin olive oil

  5. Sea salt

  6. 1 garlic clove, peeled and cut Method 2:

  7. 12 to 16 one-inch thick diagonal slices of French bread

  8. 2 teaspoons extra-virgin olive oil

  9. 1 garlic clove, peeled and

Instructions Jump to Ingredients ↑

  1. Method #1 Preheat the oven to 200 to 250 degrees F. Slice the baguette Melba-toast thin, or cut 2-inch rounds of thinly sliced sandwich bread (there should be at least 2 per person).

  2. Generously coat a baking sheet with olive oil. Place the slices in this very slow oven for an hour, or until the toasts are crisp, dry and slightly golden.

  3. Rub each crouton briefly with the peeled garlic clove.

  4. These can be made the day before and stored in a tight-lidded container, then reheated slightly before serving.

  5. Method 2:

  6. Preheat the oven to 325 degrees F. Spread the slices of bread in one layer on a baking sheet and bake for 15 minutes.

  7. With a pastry brush, lightly brush both sides of each slice with olive oil.

  8. Then turn slices over and bake for another 15 minutes, or until the bread is completely dry and lightly browned.

  9. Rub each slice with the cut garlic clove and set aside.


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