Rustic Croûtes

Delicious plain, croûtes—really just large croutons—can also be rubbed with a cut clove of garlic after they're cooked. Brushing the croûtes with oil helps them stay crisp in soups. Delicious, Quick Side Dishes

6 soup servings


  • 12 1/2-inch slices French baguette, or an equal quantity of halved or quartered slices from a larger loaf

  • 1 tablespoon cooking oil

  • 1/4 teaspoon salt


  1. Heat a broiler or grill. Brush both sides of the bread with the oil.

  2. Broil or grill on both sides until golden brown, about 4 minutes in all. Sprinkle with salt. Serve warm or at room temperature.


Low-Fat Garlic Croûtes:

Though less resistant to liquid, croûtes made without oil or butter still taste good. Make Rustic Croûtes, omitting the oil. After broiling or grilling, rub each croûte on both sides with a halved garlic clove.

Serve With

Sorrel Soup with Smoked-Salmon Croûtes

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