Baked Croutons

  • 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 into ½-inch-thick 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
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