Not exact matches
I cut the
bread into small cubes and spread them on a cookie sheet, sprayed them with
olive oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature's Seasonings and garlic powder (for a richer
crouton, could also sprinkle with parmesan cheese).
Next time, I will probably use a thicker slice of
bread and drizzle a bit of
olive oil on the
crouton as well.
Croutons: 1/4 cup
olive oil 4 cloves roasted garlic 1 tablespoon fresh lemon juice 1 medium size loaf French or Italian
bread (little less than 1 pound), stale and torn or sliced into bite - sized pieces 1/4 teaspoon salt
HOMEMADE
CROUTONS Ingredients: 3 - 4 cups
bread cubes (stale or leftover
bread works well) 2 tablespoons melted butter 2 tablespoons extra virgin
olive oil 1 teaspoon garlic salt 1/2 teaspoon salt 1/2 teaspoon pepper Directions: Mix together melted butter and
olive oil.
I take the stale
bread, cut into cubes, sprinkle with a little
olive oil and herbs and make my own
croutons.
Crisp and golden
croutons with a hint of thyme, fried in
olive oil, that you make from those pieces of stale sourdough
bread I'm sure you will find in the
bread box.
My tweaks were: I added a finely chopped chili as I didn't think the flakes gave enough heat and made the rustic
bread into rough
croutons fried in a bit of
olive oil.
ingredients ROASTED CAULIFLOWER SOUP: 6 cloves garlic (skin - on) 1/4 cup
olive oil (plus 2 teaspoons, divided) 2 pounds cauliflower (destemmed, roughly chopped) 4 cups chicken stock 2 teaspoons dijon mustard freshly grated nutmeg (to garnish) Kosher salt and freshly ground black pepper (to taste) PARMESAN
CROUTONS: 2 cups day - old
bread (cut into 1 / 2 - nch cubes) 2 tablespoons
olive oil 1/2 cup Parmesan cheese (freshly grated) Kosher salt and freshly ground black pepper (to taste)
For the Parmesan
Croutons: In a large bowl, toss the
bread,
olive oil and parmesan cheese together.
Then, to top it all off, I piled on some fresh chopped avocado, briny capers and some garlicky
croutons that I made with just a bit of leftover
bread tossed in
olive oil and baked in the oven.
Leigh Beisch Ingredients
Croutons: 1 teaspoon ground cumin 1 teaspoon
olive oil 1 cup cubed French or Italian
bread Soup: 2 teaspoons
olive oil 1/3 cup finely chopped shallots 1/3 cup finely chopped celery 2 1/2 cups sliced cauliflower (about 1/2 small cauliflower) 3/4 pound sliced peeled Yukon gold potato 2 (14 - ounce) cans fat - free, less - sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 teaspoon lemon juice 2 teaspoons chopped chives (optional) Preparation 1.
2 heads garlic, cloves peeled and thinly sliced 1 tablespoon
olive oil 1 large hoja santa leaf, cut into strips or 1 bunch chopped fresh watercress 6 cups Vibrant Vegetable Stock (see recipe) 2 de árbol chiles, left whole, or substitute 2 large piquíns or santaka chiles Salt and white pepper to taste 3 bay leaves 1 bunch celery leaves, coarsely chopped 20 toasted
bread cubes or
croutons 20 cubes Oaxaqueño or other melting cheese such as queso blanco or Monterey Jack Garnish: grated Parmesan cheese
But toast this
bread with a chopped caesar (think giant
crouton rubbed with garlic and
olive oil) a la Al Forno... or top it with mashed avocado and a fried egg — the PERFECT pre ski day breakfast (with a big cup of coffee) for me in the Wasatch!
The
bread can be used for sandwiches, cut into pieces and double baked for
croutons, and eaten as is or with some seasoned
olive oil for dipping (my favorite!).