Buttery Croutons Recipes

BUTTERY CROUTONS

Steps:

• Preheat oven to 400°.
• On a large rimmed baking sheet, combine the bread, butter, and salt; toss to coat evenly and spread in a single layer.
• Bake, stirring once, until crisp, about 10 minutes.
• Let cool on sheet on a wire rack and use within3 hours.
• *Pumpernickel Croutons: substitute pumpernickel bread for the white bread and olive oil for the melted butter.
• *Garlic Croutons: in a small skillet, melt 1/4 cup butter over medium heat; add in 3 minced garlic cloves, and saute until sizzling, about 2 minutes.
• Remove from heat; use garlic butter in place of melted butter.

GARLIC-BROWN BUTTER CROUTONS

Steps:

• Preheat oven to 375°F. Place bread in a large bowl. Cook garlic and butter in a medium saucepan over medium-low heat, swirling often, until foaming subsides, butter turns golden brown, and garlic is fragrant, 6-8 minutes. Drizzle garlic butter over bread and toss to coat; season with salt and pepper.
• Spread out bread mixture on a small rimmed baking sheet. Bake croutons until deep golden brown and crisp, 20-25 minutes. Let cool, then pluck out and discard garlic cloves.
• Do Ahead: Croutons can be made 1 week ahead. Store in an airtight container at room temperature.

PARMESAN CABBAGE SALAD WITH BUTTERY CROUTONS

Steps:

• Cabbage: Place savoy cabbage cut side down on a flat surface; remove core and discard. Thinly slice from top to bottom; place shredded cabbage in a large bowl. Repeat with red cabbage.
• Vinaigrette: Peel and finely dice the shallot. Add to a bowl, along with vinegar and Parmesan. Use pestle to muddle the cheese into the shallots; then let rest to macerate, 15 minutes. (Maceration is a method to soften the texture and flavor of the ingredients.) After the resting period, gently whisk in olive oil and cream to emulsify. Set aside.
• Salad: Slice the hard-boiled eggs, then chop; add to cabbage. Thinly slice cornichons; add to salad. Roughly chop almonds; add to salad. Add the buttery croutons.
• Briefly whisk the vinaigrette to re-emulsify, 10 seconds. Add a pinch of salt to the salad, then pour in the vinaigrette. Use your hands to gently toss the salad with the vinaigrette until the ingredients are evenly coated. Taste for seasoning, and adjust as needed. Transfer to a serving bowl and finish with lots of freshly ground black pepper.

GARLIC CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
• Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

BEST CROUTONS EVER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a pot over medium heat.
• Cut each bread slice into 16 cubes; add bread cubes and garlic powder to melted butter. Stir to coat. Transfer coated bread cubes to the prepared baking sheet.
• Bake in the preheated oven until crispy, 8 to 10 minutes.