Big croutons
Instructions:
These can be made a day ahead and stored in an airtight container after cooling. 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
MAKES 12
- 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 350ï‚°F oven until golden brown, 10 to 15 minutes.