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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

French Bread Croutons

Better than crackers when serving dips and spreads. Great with cheeses, too.


1 Loaf French bread, cut crosswise in 1 /2-inch thick circles

1 /4 cup salted butter

1 /3 cup extra virgin alive oil


Preheat oven to 325.

Melt butter and olive oil together. Arrange slices of French bread circles onto wax-lined baking sheet and brush tops evenly with the butter mixture. Toast until golden brown. Cool and store in an airtight container until needed.

Yield: 18-20

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