Salt and Pepper Croûtes Salt and Pepper Croûtes

Salt and Pepper Croûtes Image by: Salt and Pepper Croûtes Author: Canadian Living

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



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


  • Iron 1.0
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Salt and Pepper Croûtes