1 day old baguette, cut into ¼” slices
½ cup extra virgin olive oil
A pinch of sea salt
Lay sliced baguette on a sheet tray lined with parchment paper. Drizzle bread with olive oil.
Season with salt. Bake in 400°F oven for 10-15 minutes until golden brown. Let cool and store for up to 2 weeks.
McKinney chef Robert Lyford and his wife Kaci are the owners of Patina Green Home & Market.
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