Goat Cheese Croutons
These tasty croutons will add an extra crunch to any salad or atop a tangy soup. Canola oil’s high heat tolerance is a good match for oven-toasting the bread.
- canola oil cooking spray
- 4 slices (1/4-inch/0.6-cm thick) baguette
- 2 tsp canola oil 10 mL
- 1 log (4 oz/125 g) fresh goat cheese
- 1/2 tsp coarsely ground black pepper 2 mL
- 1. Preheat oven to 400 °F (200 °C). Spray baking sheet with canola oil cooking spray. Brush baguette slices on both sides with canola oil. Place on baking sheet and cook until crisp and golden brown, about 10 minutes.
- 2. Slice goat cheese into four evenly-sized rounds. Place one round on each crouton and sprinkle with black pepper. Place back in oven and bake until cheese is just heated through, about 5 minutes
|Gras saturés||5 g|
Basil Pistou Croutons
These fresh croutons pair great with a creamy soup. Canola oil’s neutral taste doesn’t interfere with the basil and garlic punch of the pistou (Provençal cold sauce).
Zucchini Squash Soup with Basil Pistou Croutons
This creamy purée of zucchini has just a hint of lemon to enhance its simple, garden fresh flavors. Canola oil’s mildness helps keep them clean and bright. Served with a crisp crouton topped with basil pistou, a Provençal-inspired sauce, the soup makes an ideal light lunch or elegant beginning to a special dinner.
Lemon Dill Mixed Green Salad
Bright, crisp and palate-cleansing, this tangy salad boasts herbaceousness from an abundance of fresh dill. Canola oil’s mild taste lets all the contrasting flavors shine through. The salad also transforms into an excellent entrée with the addition of grilled or seared fish, shrimp or scallops.