Croutons Food

HOMEMADE CROUTONS

Steps:

• Preheat oven to 400 degrees F.
• Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
• Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

CROUTONS

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the butter, olive oil, oregano and garlic salt. Toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.

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.

AIR FRYER GLUTEN-FREE CROUTONS

Steps:

• Toss the bread, oil, oregano, garlic, 3/4 teaspoon salt, several grinds of pepper and sage if using in a large bowl to coat evenly.
• Preheat a 6-quart air fryer to 350 degrees F (see Cook's Note). Add the bread in an even layer to the air fryer and cook, tossing halfway through, until golden brown and toasted, 5 to 7 minutes.

CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

CROUTONS

Steps:

• Preheat the oven to 300 degrees F.
• Toss the bread cubes with the butter, olive oil, onion powder, garlic powder, seasoned salt, and pepper in a medium bowl.
• Spread the cubes in a single layer on a baking sheet and bake until lightly browned about 20 minutes. Let cool. Store in an airtight container at room temperature for up to 1 week.

GARLIC-PARMESAN CROUTONS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet.
• Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.

CROUTONS

Steps:

• Preheat oven to 200.
• Place cubed bread in big mixing bowl.
• Melt butter in small sauce pan. Add olive oil, stir, remove from heat.
• Add in all the spices, salt and pepper.
• Drizzle half over bread, toss to coat. Add second half to desired amout of flavor(for stronger flavor add all, for light flavor only use half), toss again to coat well.
• Spread evenly in single layer on an ungreased cookie sheet.
• Bake for a about 2 hours to get all the moisture out.
• Turn oven up to 300 let cook for 15 minute and mix them up and cook for about 15 min longer or until nice and toasted. Cool on paper towel then store in an airtight container.

GARLIC PARMESAN CROUTONS!

Steps:

• Adjust oven rack to the center postion in your oven and heat to 350*F.
• Whisk the oil, garlic, salt and Parmesan cheese together in a large bowl. Add the bread cubes and toss until thoroughly coated.
• Spread the bread cubes onto a baking sheet and bake until golden brown, about 20-25 minutes.
• Allow the croutons to cool to room temperature before serving. Enjoy!
• Note:.
• This recipe makes enough for at least two large salads(2-3 quart salad). Any leftovers will keep in an airtight container or ziplock bag for about 1 week.

CROUTONS

Steps:

• Cut buns into bite size pieces.
• You can also use bread, which can be fresh or 'day-old'.
• Place pieces in a bowl and drizzle oil over as you stir to coat.
• Feel free to use more or less oil than is called for.
• The more oil you use, the more melt-in-your-mouth they will be.
• Sprinkle with seasoning salt.
• You can also use garlic powder, oregano, Italian seasoning or any combination of them.
• Bake at 350°F for about 15 minutes, stirring once.

CROUTONS

Steps:

• For a quick bite to eat, or when a few guests are about to arrive and I want to have a little something ready, a crouton is the first thing I think of. Croutons, croutes, crostini, toast, and bruschetta are all names for variously sized pieces of bread, usually toasted or grilled, sometimes dried out in the oven, sometimes fried. A bruschetta is a thick piece of bread that is grilled over an open fire, or toasted, and rubbed with garlic and drizzled with olive oil, to be served either as is or piled high with juicy tomatoes and basil. Croutons, crostini, and toasts usually refer to thin slices of bread, but croutons can also be small pieces of bread cut into cubes or torn in irregular pieces and either toasted or fried in butter or olive oil and used to garnish a soup or a salad.
• Any good-quality bread will make a good crouton. A thick slice of a big round, country-style loaf grilled and drizzled with green olive oil makes a distinctly different crouton than a thin triangular toasted slice of dense white bread with its crusts cut off, brushed with melted butter, and one point dipped in chopped parsley before serving. The croutons I make most often are sliced from a big round loaf of levain bread. They're usually not uniform sizes and I always oil them after toasting, just after I've rubbed some garlic on them.
• Roughly torn pieces of bread (what's sometimes called pulled bread), toasted in the oven and tossed in oil, make good croutons for a salad.
• Baguettes are handy for croutons because they can be easily sliced into regular rounds or cut on the diagonal into long ovals, which are good for dipping into fava bean purée or tapenade.
• For croutons that are more evenly browned and crunchier and that have a more fried taste, oil or butter the bread slices before you cook them. Small croutons can be tossed in a bowl with oil or melted butter before going into the oven. Place larger, flat croutons in a single layer on a baking sheet, brush with oil or butter, and bake at 350°F until they just start to turn golden at the edges. Keep an eye on them; the timing will vary greatly, depending on the kind of bread used, how dry it is, and how thick it's cut. For a tasty garnish to a soup or salad, toss croutons hot out of the oven with chopped garlic and herbs.
• Fry little cubed croutons in butter to strew atop a delicate puréed soup. Use enough butter to coat the pan generously, adding more as it is absorbed by the croutons, stirring or tossing frequently over medium heat until the croutons are golden brown.
• To grill slices of bread, place them on the grill rack over a bed of medium-hot coals for a minute or two on each side. The bread should have nice charred marks from the grill and be golden brown here and there. I rub the slices with a clove of garlic and drizzle olive oil over the bread after it's grilled.
• Croutons taste best when they are made fresh, but the bread can be cut in advance. Wrap the bread slices in a kitchen towel to keep them from drying out (croutons tend to warp and curl up if left uncovered). When ready to serve, the bread can be quickly laid out and toasted.

HOMEMADE CROUTONS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
• Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.

CHEF JOHN'S HOMEMADE CROUTONS

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.

HERBED GARLIC AND PARMESAN CROUTONS

Steps:

• In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.