CROUTONS
These dried or fried seasoned bread morsels come in all sizes. In small dice, they add crunch and heft to salads and soups. Larger toasts can serve as a resting place for grilled meats, soaking up errant juices. Also see Crostini. For salads, we recommend approximately ⅓ cup bread cubes per serving.
Cube or coarsely tear:
- Bread, fresh or stale
Add to a large skillet:
- Butter, olive oil, or a combination (about 1 tablespoon per cup of bread cubes)
- (1 to 3 garlic cloves, smashed)
- (One 3-inch sprig rosemary)
If using garlic or rosemary, let them lightly sizzle in the fat over medium-low heat for 5 minutes. Increase the heat to medium, add the bread cubes, and cook, turning or tossing occasionally, until evenly brown, turning down the heat if needed to avoid burning. Remove the rosemary sprig if it is too far gone, otherwise strip the crispy leaves from the stem and toss with the bread cubes. When browned, take off the heat and sprinkle the croutons with:
- Salt and black pepper
If desired, you may infuse the fat used here with garlic or rosemary first, as described above.
Preheat the oven to 375°F. Toss together on a baking sheet:
- ½-inch cubes bread or corn bread
- Olive oil or melted butter (about 1 tablespoon per cup of bread cubes)
Bake, shaking the pan once or twice, until the croutons are golden brown, 10 to 15 minutes. Sprinkle while still warm with:
- Salt and black pepper
After 2 to 3 cups croutons have been sautéed or baked, above, drop them while still hot into a bag containing:
- 1 teaspoon salt
- 1 teaspoon sweet paprika or ½ teaspoon red pepper flakes
- ¼ cup finely grated Parmesan
- 2 to 3 tablespoons or more finely chopped parsley, thyme, sage, oregano, or a combination
Close the bag and shake it until the croutons are evenly coated. Transfer to a plate or baking sheet to cool and crisp.
Preheat the oven to 200°F. Cut into small cubes:
- Bread or corn bread
Place in a single layer on a baking sheet and bake, stirring occasionally, for 1 to 2 hours until dry and golden brown.