Rosemary Crostini Croutons Food

CROSTINI

Steps:

• Preheat the oven to 375 degrees F.
• Brush the bread on both sides with the olive oil and season lightly with salt and pepper. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking, and dust with Parmesan, if using. Serve hot, warm, or room temperature.

ROSEMARY CROSTINI CROUTONS

Steps:

• Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
• Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
• Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.

WHITE BEANS AND ROSEMARY CROSTINI

Steps:

• Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
• Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
• Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.

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.

ROSEMARY GARLIC CROUTONS FROM ST. AUGUSTINE

Steps:

• Trim the crusts from the slices of bread.
• Cut into 1/2 inch (1cm) cubes.
• Keep aside.
• Heat oil in a skillet or frying pan on moderately low flame.
• While the oil is heating, crush the clove of garlic and rosemary, separately, using your mortar and pestle.
• You can also crumble the rosemary between the palms of your hands if you like.
• I personally like to crush it to bring out the flavour to the fullest.
• Now, add the crushed garlic to the moderately hot oil and cook for a minute, stirring continuously until it is golden.
• Remove the garlic.
• Toss in the bread cubes and crushed/crumbled rosemary.
• Cook these awesome croutons, tossing lightly, until they are lightly browned all over.
• Sprinkle with salt to taste.
• Remove from the skillet or pan and transfer onto paper towels to drain.
• Serve over soup (if they last that long!).