Croutons or Crostini

Preparation info
  • Makes about


    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

These are thin, flat croutons that the British used to call “sippets” and cut into fanciful—hearts and diamonds—shapes. When made with olive oil, they turn into Italian crostini. They can go on top of a wide variety of soups or be served on the side for people to add as wanted. For Mediterranean fish soups, they are frequently rubbed with raw garlic and topped with Rouille or Aïoli. They are sometimes floated on