Croutons
This is garnish to add a professional touch to the plating of your food. Add these to salads or soups. Cut the bread as small or large as you want. Cook them as much or as little as you want. Personally I don't like croutons that are too crunchy because they hurt the roof of my mouth. This is more of a technique than an actual recipe.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Heavy skillet |
| Ingredients |
|---|
| olive oil |
| bread, with or without crust |
| salt, pepper |
| Instructions |
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| • Cut the bread into whatever sized cubes you want. The ones in the picture are about 1/4-inch cubed. They were to garnish a soup. |
| • Drizzle olive oil in the bottom of your skillet. Because of the relatively low smoke point of olive oil, heat your pan over medium heat. Add the bread cubes and season with salt and pepper. Drizzle with a layer of olive oil. |
| • Stir to coat all sides of the bread. |
| • Cook until they are golden brown and "dried" to your liking. I cook mine about 10 - 12 minutes. |
| Variations |
|---|
| • Add spices with the salt and pepper. |
| • Add garlic or hot pepper flakes. |
| Storage |
|---|
| • Store the croutons in a sealed container. The length of storage will depend on how "dry" you make them. |
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