Name: Griddled Shallot Croutons
Ingredients: 1 sm Baguette cut on the bias; in 1/2" slices; 2 tb Olive oil; 6 Shallots; peeled and minced; Salt to taste; 2 tb Freshly grated romano cheese

I must feel the truth that once I was as close to hell as I am to the chair I am sitting on – even closer. Its darkness, like vapor, had entered my soul and was luring me down. Its views were my views. I was a son of hell (Matt. 23:15), a child of the Devil (John 8:44) and of wrath (Eph. 2:3). I belonged to the viper’s brood (Matt. 3:7), without hope and without God (Eph. 2:12). I must believe that just as a rock climber, having slipped, hangs over the deadly cliff by his fingertips, so I once hung over hell and was a heartbeat away from eternal torment. I say it slowly, eternal torment!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy		Import	30	Servings

INGREDIENTS

1	sm	Baguette cut on the bias; in 1/2" slices
2	tb	Olive oil
6		Shallots; peeled and minced
		Salt to taste
2	tb	Freshly grated romano cheese

INSTRUCTIONS

Preheat oven to 350 degrees.
Place bread slices in a single layer on a baking sheet. Place in oven and
toast slices for 5 minutes or until crisp. Remove from oven, but leave oven
on.
Heat a small griddle (or saute pan) to medium heat. When hot, add oil, then
shallots, and sautJ, stirring occasionally, for 7 to 8 minutes or until
golden brown. Season with salt. Remove from heat.
Spread a thin layer of shallot mixture on top of each crouton and sprinkle
with cheese. Place croutons on baking sheet and place in oven for 4
minutes. Remove from heat and serve.
Formatted by suechef@sover.net
Recipe by: DEAN FEARING #HE1A04
Posted to MC-Recipe Digest V1 #791 by Sue <suechef@sover.net> on Sep 19,
1997

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