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
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
