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Recipe Detail Page
Sage & Bacon Croutons
Holiday 2011
These salty savoury croutons come together in a snap. They make a unique gift for a host. Serve over a wilted spinach and roasted root vegetable or Caesar salad, or even a bowl of creamy tomato soup.
2 bacon strips
½ a loaf (340 g) French bread (not baguette), cut into ½-inch-thick (1-cm) slices
8 fresh sage leaves, about ½ a bunch
1 Preheat oven to 350°F (180°C).
2 Heat a large frying pan over medium heat. Cook bacon in pan, turning occasionally until almost crisp, 12 to 15 minutes. Remove to paper towels.
3 Meanwhile, cut bread into stars using a cookie cutter. Add sage to fat. Cook, turning occasionally, just until leaves begin to crisp, about 4 minutes. Remove to paper towels.Add bread stars into any remaining fat. Toss to coat. Tumble onto a baking sheet. If dry, lightly brush with a little oil or lightly coat with cooking spray. Crumble bacon and sage overtop. Bake in centre of preheated oven until toasted and dry, about 10 minutes. Store in an airtight container or resealable plastic bag, in the refrigerator for up to 1 week.
Makes 1 gift
