Crôutes

There are several ways to make crôutes. Following are two slightly
different ways to achieve this crispy end.

Method #1

1 baguette or thinly sliced white bread
extra-virgin olive oil
sea salt
1 garlic clove, peeled and cut

Preheat the oven to 200 to 250 degrees F. Slice the baguette
Melba-toast thin, or cut 2-inch rounds of thinly sliced sandwich bread
(there should be at least 2 per person).

Generously coat a baking sheet with olive oil. Place the slices in
this very slow oven for an hour, or until the toasts are crisp, dry
and slightly golden.

Rub each crouton briefly with the peeled garlic clove.

These can be made the day before and stored in a tight-lidded
container, then reheated slightly before serving.

Method #2

12 to 16 one-inch thick diagonal slices of French bread
2 teaspoons extra-virgin olive oil
1 garlic clove, peeled and cut

Preheat the oven to 325 degrees F. Spread the slices of bread in one
layer on a baking sheet and bake for 15 minutes.

With a pastry brush, lightly brush both sides of each slice with olive
oil.

Then turn slices over and bake for another 15 minutes, or until the
bread is completely dry and lightly browned.

Rub each slice with the cut garlic clove and set aside.






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