Barefoot Contessa's Parmesan Croutons
adapted from The Barefoot Contessa Cookbook© by Ina Garten
My family thinks of croutons as a topping for salads but these add a nice texture to soups and stews as well.
Makes 4 servings 6 WW pts / serving
4 slices Italian bread
3 Tbsp, olive oil
Kosher salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
- Preheat the oven to 400F.
- Place slices in a single layer on a baking sheet.
- Brush each with olive oil and sprinkle liberally with salt and pepper; Sprinkle with the shredded Parmesan.
- Bake the toasts for about 10-15 minutes, until they are browned and crisp.
- Serve with your favorite soup.
Enjoy!
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