| 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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