Garlic Herb Cheese Croutons Recipes

GARLIC-PARMESAN CROUTONS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet.
• Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.

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.

HERBED GARLIC AND PARMESAN CROUTONS

Steps:

• In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.

HOMEMADE GARLIC AND HERB CROUTONS

Steps:

• Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
• Slice bread into cubes. Add half of the bread cubes to a large bowl. Set aside.
• Combine olive oil, melted butter and seasonings. Whisk well to combine. Drizzle half of the mixture over half of the bread cubes in the bowl. Toss to coat well. Transfer to prepared baking sheet. Repeat with remaining bread cubes and butter mixture. Spread cubes into an even layer.
• Bake for 25-30 minutes, tossing every 10-15 minutes. Cook until crisp and lightly golden.
• Cool to room temperature. Store in an airtight container.

TOMATO BISQUE WITH GARLIC CROUTONS

Steps:

• For the Tomato Bisque: In a large soup pot melt bacon fat, add onions and celery. Cook onions and celery until translucent, do not brown. Add tomatoes, basil and cook for 2 minutes. Add tomato juice, V-8 juice, tomato paste, chicken stock and simmer 15 minutes. Add heavy cream and bring back to a boil. Turn off heat and add the tub of cheese. Add salt and pepper to taste.
• For the Garlic Croutons: In a large bowl, mix all ingredients together. Place the ingredients on a baking sheet and bake at 325°F until a golden brown, approximately 15 minutes.
• Final Presentation: Place soup in bowl, add croutons in soup and garnish with chives.

GARLIC HERB CHEESE CROUTONS

Steps:

• Preheat oven to 400 degrees.
• Heat oil and butter in pan add garlic to cook for 2 minutes.
• Add herbs, salt, pepper and pepper flakes.
• Remove from heat and toss in bread cubes to coat. Sprinkle on cheese. Toss to coat.
• Coat a cookie sheet pan with cooking spray.
• Spread cubes on pan in a single layer.
• Bake at 400° for 10 minutes or until golden.
• Check frequently to prevent burning. Cool.

GARLIC AND HERB HOMEMADE CROUTONS

Steps:

• Preheat the oven to 375°F.
• Add the oil, melted butter, parsley, garlic powder, dried Italian herb seasoning, salt, and black pepper to a large bowl and whisk to combine.
• Stir in the bread cubes and gently toss to coat.
• Spread the bread cubes in an even layer on a large baking tray.
• Bake until the croutons are golden, about 10 to 15 minutes, tossing once halfway through. Cool to room temperature.
• Serve, or store the croutons in an airtight container at room temperature for up to 10 days.