Salt and Pepper Croûtes

Salt and Pepper Croûtes Author: Canadian Living Credits: Salt and Pepper Croûtes

A ficelle, which is slightly shorter than a baguette and about 1-1/2 inches (4 cm) thick, is the French bread to choose for these crusty croûtes. They're bigger than croutons but have the same appealing crunch in a salad. While smaller than regular crostini, these croûtes provide just enough foundation for a delicious one-bite of dip, paté or spread. No ficelle in the bakery? Use half a regular baguette and cut in half lengthwise before slicing.

  • Portion size 60 servings
  • Credits : Canadian Living Magazine: December 2005

Ingredients

  • 1 ficelle about 120 g
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon coarsely ground pepper

Method

Cut bread into 1/4-inch (5 mm) thick slices; arrange on rimmed baking sheet. Brush with about half of the oil; sprinkle with half each of the salt and pepper.

Bake in centre of 300°F (150°C) oven for 15 minutes. Turn and brush with remaining oil; sprinkle with remaining salt and pepper. Bake until golden and crisp, about 10 minutes. Let cool. (Make-ahead: Store in airtight container for up to 2 weeks.)

Nutritional facts <b>Per piece:</b> about

  • Sodium 50 mg
  • Protein trace
  • Calories 13.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Salt and Pepper Croûtes

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