Ina Garten Parmesan Croutons

Ina Garten parmesan croutons are crispy baguette toasts made with olive oil, freshly shredded Parmesan and black pepper, ready in 30 minutes. This easy few-ingredient topper for cozy soup fits game day, Thanksgiving, holiday and potluck tables, and it works as a snack too.

Shred the Parmesan on the large holes of a box grater, because those coarse shreds melt into a golden, crunchy crust. Finely ground cheese just sinks into the bread and never gets that lacy, browned edge.

Ina Garten first made these at Barefoot Contessa to use up leftover baguettes, and they sold so well the shop had to bake more bread. She calls them croutons when they sit on gazpacho or lentil vegetable soup, and toasts when they're served as crackers.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Parmesan Croutons

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

140

kcal

Thin baguette slices are brushed with olive oil, seasoned and blanketed in shredded Parmesan. They bake until the bread turns crisp and the cheese melts into a golden, crunchy crust.

Ingredients

• 1 baguette
  

• 1/4 cup good olive oil, plain or flavored with basil or garlic
  

• Kosher salt
  

• Freshly ground black pepper
  

• 3/4 cup freshly shredded Parmesan cheese (3 ounces)
  

Directions

• Preheat the oven: Preheat the oven to 400°F. That way it's fully hot when the first tray goes in.
• Slice the baguette: Slice 1 baguette diagonally into 1/4-inch-thick slices. Depending on the size of the loaf, you should get about 20 to 25 slices.
• Season the slices: Lay the slices in one layer on a baking sheet and brush each with 1/4 cup olive oil. Then sprinkle them liberally with kosher salt and freshly ground black pepper.
• Add the Parmesan: Sprinkle 3/4 cup freshly shredded Parmesan evenly over the slices. Pile a little extra on any slice that looks thin.
• Bake until crisp: Bake the toasts for 15 to 20 minutes, until they are browned and crisp. Then serve at room temperature, whole as crackers or on top of soup.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 4-sided box grater, Victorinox Fibrox 8-inch chef's knife, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of Parmesan works best for these croutons?

Ina Garten uses Parmigiano-Reggiano and looks for one aged at least two years. Aged cheese has more flavor and browns nicely, so it's worth buying a real wedge.

Should I shred the Parmesan or use the finely ground kind?

Shred it on the large holes of a box grater, the way you'd grate carrots. Finely ground Parmesan sinks into the bread, while coarse shreds sit on top and melt into a crisp crust.

Can I use flavored olive oil?

Yes, the recipe works with plain olive oil or one flavored with basil or garlic. Flavored oil adds a little extra aroma, so it's an easy way to change things up.

What soups do these croutons go with?

They sit nicely on top of gazpacho and lentil vegetable soup, which is how Ina Garten serves them in the cookbook. They also work on tomato or any creamy soup, since the crunch contrasts with a smooth spoonful.

What's the most common mistake with these Parmesan toasts?

Pulling them out too early leaves the centers chewy instead of crisp. Bake until they are browned and crisp, and let them cool to room temperature, since they firm up as they sit.