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Big Croutons

These can be made a day ahead and stored in an airtight container after cooling.

Recipe information

  • Yield

    makes 12

Ingredients

1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley
1 baguette, cut into 1/4-inch-thick slices

Preparation

  1. Combine the olive oil and butter in a small saucepan; heat over medium heat until the butter is melted. Stir in the parsley. Spread over the bread; grill until crisp, 1 to 2 minutes on each side. Alternatively, toast the croutons in a 350°F oven until golden brown, 10 to 15 minutes.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsBreadNut FreeDairy FreeVeganVegetarianEasyQuick5 Ingredients or FewerMake AheadGrillingOven BakeCookbooks
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