Makes a lot – about 3 dozen

Croustades are what we make for a meal of fine cheese and “crackers”. You can use them for crostini, and if you use a bâtard, the result can be used for bruschetta, the larger, wider base for Italian appetizers.

1 fresh baguette

3 tbsp butter

3 tbsp olive oil

Pre-heat oven to 350 degrees F./180 degrees C.

  1. Melt butter in oil over low heat.
  2. Slice baguette into ½-inch/2cm slices. Slice on the bias for wider croustades,
  3. With a pastry brush, paint the slices with the butter/oil mixture and place in a single layer on an un-greased baking sheet.
  4. Bake for about 10 minutes, or until golden brown.
  5. Remove from oven, cool and store in a tightly closed box or can until used.

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