Parmesan Croutons

There isn't much to this recipe, but it's quite useful nonetheless. You could slice up a whole baguette and have enough croutons to last for 2 or 3 meals. The croutons are particularly nice with soup. I would make a couple of changes, though. I would omit the salt and pepper, as parmesan is plenty salty enough. Also, I would cut the baking time down to 10 minutes. I left mine in for just about 15 minutes and they got a bit too brown on the bottoms for my tastes.

Like Peckish Sister my French loaf was rather large so my croutons were on the large side. They were delicious with the Corn Chowder from page 74 and also good with some radish butter I made from the Lee Brothers Simple Southern Cookbook. I think these would also be great with many other soups and also as a snack by their-selves.