Baked Croutons Sauteed Croutons
How to make Salad Croutons Here's two ways I make them: I buy end pieces or you can use a good
quality bread. They can be well toasted in oven or sautied.
Baked Croutons
good quality bread garlic olive oil rosemary or other herbs
Slice it into thick 1/2-inch pieces. I coat with garlic olive oil -- smashed cloves left in oil an
hour or so and some nice herbs..i.e., rosemary. Spread on a baking sheet. Toast at 400 degrees F,
oven stirring occasionally, until crisp - 10 to 15 minutes.
Sauteed Croutons
3 Tablespoons unsalted butter 3 tablespoons mild olive oil 3 cups stale bread cubes (1/2-inch) (for
Pumpernickel Croutons, use stale Pump. bread) 2 large cloves garlic, minced 1 teaspoon mixed salad
herbs (chervil, tarragon, parsley, and chives) 2 tablespoons grated Parmesan cheese
Heat butter and oil in large nonstick skillet over medium-high heat. Add bread cubes and cook,
tossing all the time (I use wooden spoon) for 3-4 minutes. Reduce heat to medium low.
Add garlic and herbs. Cook the croutons, tossing frequently, until golden brown (20-25 minutes).
Remove to a bowl and toss with the Parmesan cheese. Store in airtight container until ready to use.
Yields: 3 cups.
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