YUMMY GARLIC CROUTONS
I eat Caesar salads just for the these croutons!
Provided by vulpecula
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 13m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut bread into small cubes and place onto a shallow baking pan or cookie sheet.
- Drizzle oil over the bread to lightly cover and sprinkle with garlic powder and basil.
- Bake at 400 degrees F (200 degrees C) for 5 to 10 minutes or until lightly brown and toasted.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 40.3 g, Fat 20.7 g, Fiber 2.4 g, Protein 6.7 g, SaturatedFat 3.9 g, Sodium 419.4 mg, Sugar 2.2 g
GARLIC CROUTONS
Provided by Pierre Franey
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat broiler.
- Rub the bread's crust all over with the garlic cloves. Cut the bread into 1/2-inch thick slices and sprinkle one side with the olive oil and pepper.
- Place the bread slices on a baking sheet under the broiler until they are golden. Turn and broil on the other side until brown.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 301 milligrams, Sugar 2 grams, TransFat 0 grams
CROUTONS
Steps:
- Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.
GARLIC CROUTONS
A very simple recipe, these croutons are good for a Caesar's Salad or any tossed green salad.
Provided by Cathy Hofmann
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
- Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.
Nutrition Facts : Calories 89.1 calories, Carbohydrate 4.2 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 100.8 mg, Sugar 0.2 g
GARLIC CROUTONS
Provided by Food Network
Time 30m
Number Of Ingredients 6
Steps:
- In a skillet heat oil and garlic. Saute bread in oil until browned on both sides. Season with salt and pepper. Sprinkle with cheese and parsley. Cut into bite-sized cubes.
CHEF JOHN'S HOMEMADE CROUTONS
Don't let stale baguettes go to waste! These garlic-parmesan croutons are the perfect crunchy topper for salads and soups. And they're ridiculously easy to make.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 3h55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 300. Line a baking sheet with a silicone baking mat.
- Stir olive oil and garlic together in a bowl. Let sit at room temperature until flavors are infused, about 3 hours.
- Place bread cubes in a large bowl. Pour garlic oil through a strainer onto the bread; toss to coat bread with oil. Add 1/2 cup Parmigiano-Reggiano cheese, Italian seasoning, paprika, black pepper, salt, and cayenne pepper; toss to coat. Spread bread cubes out in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Turn croutons and bake 15 minutes more. Push croutons together with a spatula so that they are in a compact rectangle on the baking sheet and no longer spread out; sprinkle remaining 1/4 cup cheese over the top. Bake until cheese is melted and the bread is crispy and crunchy, 10 to 15 minutes more.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 34.1 g, Cholesterol 13.2 mg, Fat 32.4 g, Fiber 1.7 g, Protein 12.7 g, SaturatedFat 6.6 g, Sodium 889.9 mg, Sugar 1.7 g
GARLIC CROUTONS
Provided by Dodie Thompson
Categories Bread Garlic Quick & Easy Bon Appétit St. Louis Missouri
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Melt 2 tablespoons butter with olive oil and garlic in small saucepan. Place bread cubes on baking sheet. Pour butter mixture over and toss well. Bake until bread cubes are golden brown and crisp, about 20 minutes. Season with salt and pepper. Cool completely. (Croutons can be prepared 1 day ahead. Store at room temperature in airtight container.)
TORN CROUTONS
Store-bought croutons simply can't compete with homemade ones. To begin with, your raw ingredients are almost certainly of a higher quality, and hence more delicious, than the stuff anyone else will use. What's more, the rustic, uneven shape of torn croutons, like these croutons from "Salt, Fat, Acid, Heat" by Samin Nosrat, lends a variety of textures to your salads. Dressing clings to them better, they're more lovely to look at, and they are less likely to scratch the roof of your mouth.
Provided by Samin Nosrat
Time 30m
Yield 8 cups
Number Of Ingredients 3
Steps:
- Heat oven to 400 degrees. For more teeth-friendly croutons, remove the crusts from the bread, then cut the loaf into inch-thick slices. Cut each slice into inch-wide strips. Working over a large bowl, tear each strip into inch-size pieces. Alternatively, you can tear croutons directly off the loaf, as long as you get somewhat evenly sized pieces.
- Toss croutons with olive oil to coat them evenly, then spread them out in a single layer on a baking sheet. Use a second sheet as needed to prevent crowding, which will entrap steam and keep the croutons from browning.
- Toast croutons for about 18 to 22 minutes, checking them after 8 minutes. Rotate the pans, switch their oven positions, and use a metal spatula to turn and rotate the croutons so that they brown evenly. Once they begin to brown, check them every few minutes, continuing to turn and rotate. Some croutons might be done when others still need a few more minutes of baking, so remove them from the tray and let the rest finish cooking. Bake the croutons until they're golden brown and crunchy on the outside, with just a tiny bit of chew on the inside.
- Taste a crouton and adjust the seasoning with a light sprinkling of salt if needed. Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 3 grams, TransFat 0 grams
QUICK GARLIC CROUTONS
Provided by Myra Goodman
Categories Bread Garlic Quick & Easy
Yield Makes 2 1/2 cups/150 g
Number Of Ingredients 4
Steps:
- Position a rack in the lower third of the oven and preheat it to 350°F/180°C/gas 4.
- Toast the baguette slices very lightly in a traditional toaster or toaster oven. Allow to cool. Mix the oil, garlic, and salt together in a small bowl. With a pastry brush, brush both sides of the toast with this mixture, and then cut the slices into 1/2-in/12-mm cubes. Transfer the cubes to a rimmed baking sheet and bake until they are golden brown and crispy, 10 to 15 minutes, turning once. Allow to cool completely before using. Store any leftovers in an airtight container for up to 5 days.
BEST CROUTONS EVER
These croutons are soft and good. I hate croutons, but I love these!
Provided by Pancake555
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Melt butter in a pot over medium heat.
- Cut each bread slice into 16 cubes; add bread cubes and garlic powder to melted butter. Stir to coat. Transfer coated bread cubes to the prepared baking sheet.
- Bake in the preheated oven until crispy, 8 to 10 minutes.
Nutrition Facts : Calories 84.4 calories, Carbohydrate 6.4 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 126 mg, Sugar 0.6 g
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