Tabasco Croûtes

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Preheat oven to moderate (375°F.). Cut French bread on the diagonal into half-inch slices. Melt one-quarter cup butter and stir in one garlic clove, minced, and one-quarter teaspoon Tabasco. Brush the mixture on the cut surfaces of the bread. Bake for fifteen to twenty minutes, until hot and toasted.

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