Friday, January 18, 2019

Homemade Croutons


                                                                                      Guest Post by:  Katy Rost in Virginia
Homemade Croutons

                                                                     


Imagine if you will a salad with your favorite toppings, dressed with your favorite dressing. The only improvement you could make would be to throw in a handful of crunchy, perfectly-flavored croutons.

Now, do not wrinkle your foodie nose at that idea! I am not referring to the dry and dusty cubes they put on your salad at the restaurant - things made long ago in a factory and delivered by the food service company in a plastic bag - they are not fit to carry the same name as the delightful croutons we’re about to make.

If you have leftover bread - perhaps stale; perhaps from the last recipe you made using your EZ DOH mixer - some good olive oil, a couple of seasonings, and a toaster oven, you have croutons.

The bonus: they toast while you make your salad and take ingredients you have on hand. Nothing could be easier or tastier.

Ingredients


Leftover bread, cubed to the size you feel like eating
¼ cup (or thereabouts) extra virgin olive oil
Plain or seasoned salt
Flavorings: granulated garlic, herb blends, etc.

Directions


This isn’t a precise recipe. Making croutons is a process - the French have a verb for it! So you can vary the type of bread, the type of oil (butter for extra-rich croutons on top of a soup would be lovely), and the type of seasonings.

Cube the bread and place in a single layer on a toaster oven sheet. Drizzle liberally with olive oil and toss a bit to coat.


Season with salt and whatever other flavors you’d like. My go-to, lightning-fast salad crouton recipe is seasoned salt and granulated garlic.


                                                                           


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