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).
- canola oil cooking spray
- 6 slices (1/4-inch thick) baguette
- 2 tsp canola oil 10 mL
- Basil Pistou:
- 1 garlic clove
- 1 Tbsp water 15 mL
- 1/4 cup grated Parmesan cheese 60 mL
- 1 cup (packed) fresh basil leaves 250 mL
- 1/8 tsp salt 0.5 mL
- 1/8 tsp ground black pepper 0.5 mL
- 2 Tbsp canola oil 30 mL
- For croutons: Preheat oven to 400 °F (200 °C). Spray baking sheet with canola oil cooking spray. Brush baguette slices on both sides with oil. Place on baking sheet and cook until crisp and golden brown, about 10 minutes.
- For pistou: In blender with motor running, drop garlic through feed tube. Turn off motor, and add remaining ingredients. Process to a smooth paste. Turn off motor, scrape down sides of bowl and push ingredients to bottom of blender periodically. When completely smooth, place in refrigerator in air-tight container until needed (for up to 3 days). Just before serving, stir to recombine.
- To serve: Spread generous layer of pistou on each crouton. Serve immediately
1 crouton, 2 tsp (10 mL) pistou
|Total Fat||8 g|
|Saturated Fat||1 g|
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