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, pâté or spread. No ficelle in the bakery? Use half a regular baguette and cut in half lengthwise before slicing.
Servings: 60
Ingredients:
Photo: Salt and Pepper Croûtes
| Nutritional Info | |
| Per piece: about | - |
| cal | 13 |
| pro | trace |
| total fat | 1 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 50 mg |
| % RDI: | - |
| iron | 1% |
-
1 ficelle (about 120 g)
1/4 cup (50 mL) extra-virgin olive oil
1-1/2 tsp (7 mL) coarse sea salt
1/2 tsp (2 mL) coarsely ground pepper
Preparation:
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.)
Additional Information
Source
Canadian Living Magazine: December 2005
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