Crusty Crispy Bread
This crusty crispy bread is the perfect accompaniment for your charcuterie board, or for scooping up delicious dips. And you can break it into pieces for tasty croutons for salads too!
I’ve tried purchasing croutons several times and they are usually too garlicky or too bland. So I’ve been making these crispy bread slices to eat as snacks or as bread for meat and cheese trays, or just crumbling up for salad croutons.
They are super easy to make and keep well for days in a zip-lock bag. Plus you can season as you wish!
Just a few ingredients
To make this crusty crispy bread, you need to start with a dense type of bread like French bread or sourdough rolls. The bread I used on this occasion was a French Baguette from Walmart. It had a diameter of about 2-3″ or what I call the small French bread. I have also made them using the smaller individual French or sourdough rolls. Slice the bread a little more than 1/4″ thick.
This is what I like about making this crusty crispy bread, you can control the amount of spice)) We don’t usually cook with a lot of garlic, so I didn’t use any garlic on this bread, but you can! I mainly used Tajin which is a seasoning made of chili peppers, lime, and sea salt along with some smoked paprika and chives to add some color.
Butter & Olive Oil
Melt butter and mix with extra virgin olive oil. I used equal parts of each. I probably started with about 1/4 cup of melted butter and 1/4 cup of olive oil.
Add your seasonings to the butter and oil. I really didn’t measure, but you could probably start with about a teaspoon of Tajin and smoked paprika and about a tablespoon of chives.
The bread soaked up the liquid fast, so I had to add a little bit more olive oil to finish. It just all depends on the amount of bread you are dipping.
Dip the break quickly and drain the excess. Place on a parchment paper lined cookie sheet and place in the oven at about 250° to 300°
Bake the bread slices until they are nice and brown. You’ll want to turn them once so they brown nicely on both sides. The time in the oven will depend on your bread, but you want it to bake slowly so the rounds will get nice and crispy. They may even border a bit on the hard side. But you want them to be crisp through and through. Mine probably baked for 20-25 minutes at least. Just take them out and test them every so often.
You will notice that some of the oil bakes out of the bread and you will have excess in the pan.
Remove from the oven when nicely browned and drain on paper towels or newspaper. Once they are cooled store in a zip-lock bag or sealed container.
Here’s another type of delicious bread you might want to try. It’s Kentucky cornbread and so good with vegetables or soup.
so good with chili or tomato soup
It’s really easy to make and great with tomato soup or chili. Well, you can just about eat it with anything, or by itself! This cornbread is loaded with calories so if this is of major importance, you might want to pass on this one.
These crusty crispy bread rounds are easily broken into crouton-size pieces. It’s easier to make croutons this size and then break them up than to cut the pieces small to start with.
Thanks for visiting my blog, I appreciate it so much. And I would love to hear about some of your favorite recipes too! Just leave me a comment!