These are perfect for any salad such as Pear and Dried Fruit Holiday Salad or Walnut, Maple, and Apple Salad. Also excellent in any squash soup, especially Roasted Butternut Squash and Pepper Soup or Savory Roasted Butternut Squash and Shallot Soup
Serves: 4 , depending on their use (Unless people start munching on them and then there are NO guarantees)
12 slices of day-old baguette (that's the long, skinny loaf), cut into 1" slices
4 Tbsp Flying Olive Maple Balsamic Vinegar
4 Tbsp Flying Olive Blood Orange or Chipotle (a little spicy) Extra Virgin Olive Oil or a Combination
Heat the oven to 350 degrees.
Whisk together the Flying Olive Maple Balsamic Vinegar and the Flying Olive Extra Virgin Olive Oil of Choice.
If not pre-sliced, cut the bread. In a small dish, whisk together the Flying Olive Maple Balsamic Vinegar and the Flying Olive EVOO of Choice. With a basting brush, "paint" each flat side of the bread slices with the Maple mixture. Cut the slices into 1" cubes and paint as many inner surfaces and/or drizzle any extra remaining Maple mixture over the croutons.
Place the croutons on a rimmed baking sheet. Toast in the oven for 5 minutes. Turn them over. Return to oven for approximately another 3-5 minutes or until toasted and crisp.
Remove from the oven and cool. Store in an air-tight container.
Submitted by Barb L.