1 French baguette (12");
-sliced into 2" slices
1 c Parmigiano-Reggiano cheese;
-grated
1 tb Parsley; chopped
1 ts Garlci; minced
1/3 c Homemade mayonnaise
Salt and pepper
Preheat the oven to 400 F. In a mixing bowl, combine the cheese,
parsley, garlic, and mayonnaise together. Mix until incorporated.
Season with salt and pepper. Spread 1 tb of the mixture onto each
baguette slice. Bake for 6-8 minutes or until golden brown. Ladel
the soup into a shallow bowl. Place croutons around the bowl.
Garnish with parsley.
Source: Essence of Emeril, #EE2338, TVFN
formatted by Lisa Crawford, 6/21/96
