Parmesan croutons by uncle Gosha. Easy food recipes in best food and cooking blog

Parmesan croutons by uncle Gosha

Odessa has always been famous for its show-off and extraordinary sense of humour. And I must say that uncle Gosha is not deprived of this character trait. He called nobly his simple soup rusks with his inherent sense of humour: croutons. Firstly, because he has been living in America for a long time, and secondly, because this makes the soup “more expensive” 🙂 Uncle Gosha serves parmesan croutons with porcini cream soup.

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Serves: 4-6
  • Difficulty: easy
  • Course: appetizer
  • Cookware: cheese grater
  • Cuisine: French

Ingredients

  • 1 French baguette
  • 80 g parmesan
  • 4 tbsp olive oil
  • basil
  • oregano
  • freshly ground black pepper

Cooking method

Step 1

Heat the oven to 180˚С. Cut the baguette into cubes. Grate parmesan on the finest grater. Put the baguette in a bowl and add oil, parmesan, and spices. Mix gently.

Step 2

Cover the baking tray with parchment, spread the baguette cubes in one layer. Bake in the oven until golden brown.

My tips and tricks:

If you use fresh bread for croutons, then you will hardly be able to cut them so that they are the same size, evenly baked and look aesthetically pleasing. Solving this problem can be easier than you might think at first. Just use the three to four-day bread for croutons.

Parmesan croutons by uncle Gosha
 
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Author:
Recipe type: appetizer
Cuisine: French
Serves: 4-6
Ingredients
  • 1 French baguette
  • 80 g parmesan
  • 4 tbsp olive oil
  • basil
  • oregano
  • freshly ground black pepper
Cooking method
  1. Heat the oven to 180˚С. Cut the baguette into cubes. Grate parmesan on the finest grater. Put the baguette in a bowl and add oil, parmesan, and spices. Mix gently.
  2. Cover the baking tray with parchment, spread the baguette cubes in one layer. Bake in the oven until golden brown.
My tips and tricks
If you use fresh bread for croutons, then you will hardly be able to cut them so that they are the same size, evenly baked and look aesthetically pleasing. Solving this problem can be easier than you might think at first. Just use the three to four-day bread for croutons.