A picture of Delia's Large Croutons recipe

Large Croutons

From the book Delia's Complete Cookery Course, large croutons are used for Anchoiade, see the recipe below.

You can buy French sticks or why not make your own? Watch how to in the White Breads Lesson of the Delia Online Cookery School Video below

A picture of Delia's Complete Cookery Course

This recipe is from Delia's Complete Cookery Course.

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  • method
  • Ingredients

Method

Begin by drizzling the olive oil onto a large solid baking sheet, add the crushed garlic then, using either your hands or a piece of kitchen paper, spread the oil and garlic over the baking sheet.

Now place the bread slices on top of the oil, then turn each one over so that both sides have been lightly coated with the oil.  Bake them in the oven for 20-25 minutes (but do use a timer because a few minutes too long and they will be over-done).  You can make these a day ahead, and store in an airtight tin once they have cooled.

Ingredients

French bread, cut into diagonal slices 1 inch 2.5 cm)

Additional

Pre-heat the oven to gas mark 4, 350F (180C)

Using a fan-assisted oven? Click here

Equipment

You will need a large solid baking sheet

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