This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Basic Homemade Croutons
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- #29875
This recipe is a win-win. Use up your day old bread; get a crunchy salad topping to boot. Bread and butter is all you need for these crispy broiled croutons.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
10 slices bread, at least a day old (sourdough is especially good)
butter or margarine
directions
Butter both sides of bread. Stack and cut into 1" wide slices, then cut slices into 1" cubes.
Gently pull the slices apart and spread evenly on a large baking sheet. Turn oven to broil. Broil croutons for approximately 3-4 minutes, stirring every minute or so, just until they begin to turn golden brown. They'll be crunchy on the outside, chewy in the middle if you get it right.
It's easier if you make sure you keep them large; smaller than 1" and they get too crunchy too fast. Best used immediately, but can store leftovers for a day or two in a zipped plastic bag. After that, they'll either dry out or get soggy; it's 50/50.
cook's notes
If you like seasoning, either blend it into the butter, or shake the croutons in a bag with a few teaspoons of seasoning as soon as you take them out of the oven.
Some suggestions are garlic or onion powder, Italian salad dressing seasoning, or Parmesan and dried parsley. Plain sourdough croutons made this way are really good with split pea soup.
added by
CMMPDX2
nutrition data
167 calories, 2 grams fat, 31 grams carbohydrates, 5 grams protein per serving. This recipe is low in fat.
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reviews & comments
July 15, 2013
My roommate decided she was going to start a low carb diet so we had all this bread that was getting stale. I used this recipe with garlic powder and dried parsley for seasoning. I froze what I didn't use up within a day and they seem to crisp up fine with a quick run in the toaster oven just to thaw them out.