Can be made a few hours in advance and recrisped for a few minutes int a warm oven.
Preheat oven to 400 degrees (200 celsius)
Slice the baguette diagonally into 1/4inch thick slices. Make as many slices as you like to serve with the soup.
Place the slices on a sheep pan lined with parchment paper.
Brush with olive oil and sprinkle with salt and pepper. sprinkle a thick layer of grated Parmesan on the toasts and bake for 5 - 10 minutes, until the toasts are lightly browned. cool to room temp.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 8 | ||
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Calories: 120 | ||
Calories from Fat: 7 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 290.3mg | 10 % | |
Potassium 53.3mg | 1 % | |
Total Carbohydrate 23.5g | 7 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 22.5g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 120
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