“These croutons are brilliant sprinkled over gratins and salads, also soups and panzanella salad. From Chef Yotam Ottolenghi and posted in The Guardian”
READY IN:
30mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 350*F(180C).
  2. . Put the butter in a medium saucepan on medium heat. When it starts to foam, whisk in the mustard, herbs and a quarter-teaspoon of salt, take off the heat, leave for a couple of minutes to cool slightly, then stir in the ciabatta.
  3. Spread out on a parchment-lined baking tray and bake for 12-15 minutes, until crisp.
  4. Remove from the oven and set aside to cool.
  5. Store in an airtight container.

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