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Croutons

Anyone make their own? Share....

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  1. Most nights, I toast homemade Italian bread fairly dark, rub with garlic clove, drizzle with olive oil and sprinkle with Kosher salt. Then it is cut into large cubes and tossed in the salad warm. When the bread gets old, I cube it and fry in olive oil, sprinkle with Kosher salt and use in a strongly flavored salad like a Caesar.

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    1. My father would not allow pre-made croutons in his house, let alone in his caesar salad. In the absence of homemade bread, he used Pepperidge Farm sliced white bread. Cut off the crust and make your preferred size, throw into a skillet with olive oil and garlic and toss like hell becuase it will burn easily. Drain on paper towel. I always make more than I need for the salad because I snack on some.

      1. I cut day old bread into bite sized pieces. Cook up some bacon in garlic and remove the bacon. Toss the bread in the bacon fat and then bake. It's great in a panzanella, too.

        1. Yes! I cut up day old Italian bread, toss it in a little olive oil seasoned with salt, a little pepper, and herbs as desired, then pop it in the oven at 200F until dried and "croutony". SO good!
          Edit: read 300F vice 200F (blush)

          1. have them pretty regular around our place, they don't last long. Good use for older bread, just about any will work, butter/olive oil, garlic, italian herbs, salt and pepper, stir. spread on a cookie sheet an bake at 350 checking and stirring, flipping fairly regularly with a spatula, till browned, they will not brown well below this temp and you not get that great flavor, but they burn failry easily so keep watch

            3 Replies
            1. re: dijon

              True, I edited above, entered 200F vice 300F, still get a nice toast on them though. :)

              1. re: freia

                How long do these type of croutons stay fresh tasting?

              2. re: dijon

                I used to make croutons similar to this recipe....but now I only make Crostini Slices from Italian, French or Baguette breads...fresh or days old.

                Simple...Slice thin, on the bias is nicer for presentation, but I only do now when I have a small amount or for entertaining. Straight 90* slices are easier to fit on the cookie sheetpans. Arrange edge to edge...drizzle with Olive Oil....Kosher Salt and Fresh Cracked Black Pepper.....Parmigiana Reggiano optional. Some dried green herbs for color optional. Sea Salt works well too, but use it sparingly, as the crystals are much larger than Kosher Salt, thus saltier and harder after baking.

                As others have noted....350* or they will not brown. Use metal pans and not glass....as they may not brown well on glass like pyrex roasting dishes.

                 
              3. The best, most crunchy croutons are produced with bread that has been allowed to stale - use a loaf from a bakery, as it will have fewer (or none) of the conditioners that allow supermarket breads near immortality.