A culinary instruction set detailing the creation of small, typically triangular or circular, pieces of toasted bread. These are derived from thinly sliced bread, often white or baguette, toasted until golden brown and crisp. An example would involve slicing a loaf of French bread, brushing the slices with olive oil, and baking them in a low oven until achieving the desired texture.
These prepared bread pieces enhance the presentation and consumption of various appetizers, canaps, and dips. They provide a stable and flavorful base for toppings, improving the overall dining experience. Historically, their use reflects a desire for refined and elegant food service, offering a manageable and attractive way to serve small portions.
