- 1 French baguette, about 20 inches long
- ¼ cup Kinloch Plantation Pecan Oil
- Salt and freshly ground black pepper to taste
Preheat the oven to 400 degrees. Cut the baguette crosswise
slices. Arrange the slices in one layer on a large baking sheet. Brush
the bread slices with the pecan oil and season with salt and pepper.
Bake until lightly golden brown, about 15 minutes. Remove
from the oven and cool completely. The croutons can be stored in an airtight
container for up to 2 weeks.
TIP: Sprinkle the tops of the croutons with freshly
grated Parmesan cheese just as they come out of the oven for another version
Makes about 38 croutons