I know, a little late, but better than never! As promised, here is my crouton recipe.
Keep it simple, the best ones always are.

printable version

1 loaf Pugliese style bread (or other of your choice)
1/2 to 1 cup unsalted butter, melted (can also use olive oil if desired)

I like to cut the bread open and tear the pieces, but you can also cut it in cubes.  I just find that the croutons have a better texture to me when they’re torn.  Toss with melted butter, the more you use the more buttery they’ll taste. Lay out on a cookie sheet and bake 400 degrees until desired level of crispness is given. (I usually do mine for about 10 to 15 minutes).

VARIATION: For parmesan garlic croutons, just sprinkle with some grated parmesan and garlic seasoning before cooking

This is the bread I prefer to use, I get it at Costco usually, but most groceries sell artisan style breads now.  Just make sure to use something firm that will hold up and not fall apart with the butter.
Look at all those crunchy ridges…yum!
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