These are unbelievable easy, and can be made several days in advance and kept in an air-tight container until you want to use them. Because I use those partially cooked baguettes with really long ‘best before’ dates, again this becomes a store cupboard recipe. If you find they’ve gone a little soft before you use them, just pop them back into a hot oven for about 5 minutes before serving.
- A couple of baking trays
- A knife to cut the baguettes
- Two-pack of partially cooked long life baguettes, cut into 1cm slices (This will feed a cast of thousands)
- Olive oil, to drizzle
- Garlic salt
- Paprika ( sweet or smoked, according to your personal choice, or whatever you’ve got hanging about)
- Spread the bread slices onto the baking trays in a single layer
- Drizzle over the olive oil, ensuring that each slice gets some
- Sprinkle over a little garlic salt over the bread in one tray, and do the same with the paprika on the other tray
- Roast at about 180 for 5-10 minutes until crisp and pale golden. You’ll need to watch them to make sure they don’t burn.
- Remove from oven and allow to cool completely before storing in an air-tight container.