The canapes to nibble

When advancing the bread we all have a way to recycle it, from classic breadcrumbs in savory dumplings.
These croutons, very simple and very quick to prepare, are another alternative, definitely convenient and useful.
They can be used both as an appetizer and as an impromptu snack, to calm a sudden need to eat something.

They are always welcome!

After all, these croutons which in the consistency and flavor recall to mind slightly salted rusks, can be served as an appetizer spread with cheese cream or butter, perhaps with garlic, or garnished with mayonnaise with slices of vegetables, hard-boiled eggs or salami.
Otherwise, stored for a few days in a metal box, to be kept available for hunger pangs that occasionally arrive during the day, both at work and at home.

It takes very little to prepare them; fundamental ingredient, in any case, of stale bread. Ideal homemade type but I tried them almost with every type of bread.
Not that I have much left over from it: the bakery in my neighborhood makes great bread that lasts several days. Usually the bread ends before you can think of how to recycle it!

And now, starting as always from the ingredients, let's start cooking!

Ingredients:

Preparation:

First of all, heat the oven, static, to 200 °.
Prepare a metal baking tray without greasing it or covering it with parchment paper.

Slice the bread into slices no thicker than half a centimeter; if the slices are very large, it is better to halve them: when cooked they would crumble as soon as you try to divide them.

Prepare a small bowl with olive oil: in the photos, as you can see, it has also been added to the oil of the finely chopped rosemary.

Arrange the slices of bread on the plate and sprinkle just with the help of a small silicone oil brush.
Then sprinkle them with salt; with great moderation: the bread is already salty by itself!

Place in the oven and cook for 5 '- 8'. Normally just more than five are enough but each oven, I will never tire of repeating it, has its own history.
In any case, they should be removed from the oven as soon as they change color.
ATTENTION: being very thin, the border between perfectly dry and burnt crostini is extremely blurred.

Let the croutons cool well on a wire rack and ...

... then put them in a metal box.

The croutons are ready for use, enjoy your meal!

ADVICES AND NOTES:

• Placed in the metal box, they are kept for four or five days but ... they barely come to my house the next day, I don't know why!
• If you already know which use to use them, flavor them as needed (excellent with garlic). Otherwise, limit yourself to oil and salt.
• See also: Appetizers and finger foods

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