If you have unsliced or sliced bread sitting around
that is just a little dry, then you’ve got the
makings for tasty Big Croutons. Although the definition
of crouton is “cubed pieces of bread fried in butter”,
I think if it as a crispy vessel packed with flavor.
That’s why I use tortillas and polenta for croutons,
or anything else I can get crispy to float on top of
my homemade soups or salads. Make them smaller and top
with smoked salmon or grilled pork for a tasty appetizer.
Rustic breads work the best. Some suggestions: rustic
whole wheat, Pugliese, sourdough or seeded French. Try
thin-sliced polenta or tortilla triangles as a new and
interesting taste.
| garlic |
2 cloves crushed |
| parmesan cheese |
1/2 cup grated (riggiano parmesan or high quality
cheese) |
| extra virgin olive oil |
2 Tbsps. |
| Italian parsley |
1/2 cup chopped |
| cracked black pepper |
|
Mix all ingredients together and spread on sliced bread
(2"x 1" slices). Bake at 375°F on a baking sheet
for 10 minutes or until golden and dry.
Bread Suggestion: rustic whole wheat
| green peppercorns |
2 teaspoons in brine |
| cream cheese |
1/2 cup |
| sweet red pepper |
1/4 cup diced |
| extra virgin olive oil |
2 Tbsps. |
| salt and pepper to taste |
|
Mix all ingredients together and spread on sliced
bread (2"x 1" slices). Bake at 375°F on a baking
sheet for 10 minutes or until golden and dry.
Bread Suggestion: Puliese or sweet
| goat cheese |
4 oz or 3/4 cup |
| herbes de Provence |
2 tsps. (on the spice rack in your
store) |
| extra virgin olive oil |
2 Tbsps. |
Mix all ingredients together and spread on sliced
bread (2"x 1" slices. Bake at 375°F on a baking
sheet for 10 minutes or until golden and dry.
Bread Suggestion: any bread or polenta
| mozzarella cheese |
3/4 cup grated or small cubed buffalo
mozzarella |
| shallots |
2 Tbsps. diced |
| oregano |
2 tsps. fresh, chopped, or 1 tsp.
dried |
| extra virgin olive oil |
2 Tbsps. |
| black pepper, cracked |
for taste |
Mix all ingredients together and spread on sliced
bread (2"x 1" slices). Bake at 375°F on a baking
sheet for 10 minutes or until golden and dry.
Bread Suggestion: sliced polenta, seeded French
or Sourdough
| balsamic vinegar |
1 cup |
| fresh chives |
1/4 cup chopped |
| shallot |
1 whole, minced |
| extra virgin olive oil |
2 Tbsps. |
| parmesan cheese |
1/4 cup grated (good quality) |
| sliced bread |
about 10 slices |
- Heat balsamic vinegar and shallots in sauté pan
and reduce by 1/2.
- Add cheese and chive to vinegar mixture and blend.
Add bread and coat evenly.
- Increase heat to medium high and continue sautéing
until nearly all the vinegar has evaporated.
- Add olive oil and sauté croutons until crispy.
| ground cumin |
1 tsp. |
| chili powder |
1 tsp. |
| cinnamon |
1/8 tsp. |
| cilantro |
1/ 2 cup, chopped, or 2 Tbsps. dried |
| Queso Blanco cheese* |
1/2 cup (Monterey may substitute) |
| extra virgin olive oil |
2 Tbsps. |
Mix all ingredients together and spread on sliced
bread (2"x 1" slices). Bake at 375°F on a baking
sheet for 10 minutes or until golden and dry.
Bread Suggestion: Tortillas any flavor or type.
Cut uncooked into triangle like a pizza, top with spread
and cook.
Tips
*Queso Blanco is a mild tasting cheese Hispanic cheese
and found in most supermarkets. It becomes soft and
creamy when heated and wont melt. Perfect for Big Croutons! |
