Pesto Croutons Recipes
PESTO CROUTONS
This is one of those why didn't I think of this-type recipes. From Company's Coming Garden Greens cookbook.
Provided by COOKGIRl
Categories European
Time 20m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees.
- Place all ingredients in large bowl and toss until well coated.
- Arrange the bread cubes singly on a large baking sheet. Bake for about 10-12 minutes, turning once or twice, until light golden brown and crisp.
- Turn off oven and allow croutons to cool completely. Store in airtight container in refrigerator.
Nutrition Facts : Calories 410.8, Fat 10.6, SaturatedFat 1.7, Sodium 779.5, Carbohydrate 66.4, Fiber 3.8, Sugar 0.3, Protein 11.3
TOMATO SWEET POTATO BISQUE WITH PESTO GRILLED CHEESE CROUTONS
Provided by Carla Hall
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 425 degrees F.
- Place the sweet potato on a baking sheet and bake until soft, 35 to 40 minutes. Allow to cool, then peel it.
- Meanwhile, heat a large deep skillet over medium-high heat. Add the olive oil and heat until just hot. Add the carrots, celery, onion and salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes. Add the garlic, thyme and bay leaf and cook, stirring occasionally, until the vegetables are nice and brown, 5 to 7 minutes.
- Stir in the tomatoes with their juices and cayenne, then stir in the broth. Bring to a boil, then reduce the heat to maintain a steady simmer until the carrots are tender, about 15 minutes. Remove and discard the thyme sprigs and bay leaf. Add the roasted sweet potato.
- Using a blender, puree the soup until silky smooth. Return the soup to the skillet and heat on low. Stir in the cream. For a thinner soup, stir in more broth. Season to taste and serve hot with the micro basil and Croutons.
- To the bowl of a food processor, add the basil, garlic, pine nuts, Parmesan, lemon zest and salt. Pulse until the mixture forms a chunky paste, scraping down the sides and bottom of the bowl occasionally. With the machine running, add the olive oil in a steady stream. Keep processing until the desired consistency is reached, pulsing less for a more coarse pesto and more for a smooth one. Season to taste.
- To make the sandwiches: Spread some pesto on 1 side of 2 slices of bread. Arrange a slice of Cheddar over the pesto on 1 slice of bread. Sandwich with the other slice of the bread, pesto-side down. Repeat with remaining pesto, bread and Cheddar.
- Mix the butter and mayo together in a small bowl. Spread a generous layer on both sides of each sandwich.
- Place the sandwich in a nonstick skillet and turn the heat to medium-low. Cook, turning occasionally, until the bread is nice and toasty and golden brown, the cheese is melty and the sandwich is heated through. Repeat with the remaining sandwiches. Cut into croutons.
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- Chop the bacon and put into a large, cold stockpot. Turn heat to medium and cook the bacon, stirring occasionally, until the bacon fat is rendered and the bacon is starting to brown, about 6 minutes. Add the onions, carrots, squash, garlic, and thyme sprigs. Cook over medium heat until the onions are softened, about 8 minutes. Add the tomatoes, chicken broth, salt, black and red peppers, and bay leaves. Raise heat to high, bring to a boil then reduce heat and simmer, uncovered, for 30 minutes or until the vegetables are fork tender.
- While the soup is simmering, bring a large pot of heavily salted water to a boil. Add the penne and cook according to the package directions (about 7 minutes.) Drain the pasta and rinse under hot water.
- Make the croutons. Preheat oven to 400 degrees. Cut the bread into cubes (9 cubes per slice of bread). In a mixing bowl, combine the pesto and olive oil. Add the bread cubs and toss gently until the bread is fully coated. Lay in a single layer on a baking sheet and cook for 10 minutes.
- Once the soup has simmered for 30 minutes and the veggies are tender, remove the bay leaves and thyme sprigs, add the pasta and beans and heat through. Add the spinach and stir into the soup. Cook just until the spinach is wilted.
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- Preheat oven to 350°. Spread pesto on 1 side of each bread slice. Cut each bread slice into 1/2- to 1-inch cubes. Place bread cubes in a single layer on a lightly greased aluminum foil-lined jelly-roll pan.
- Bake at 350° for 16 to 20 minutes or until golden, turning once after 10 minutes. Remove from oven, and let cool.
- Melt butter with oil in a large Dutch oven over medium-high heat. Add garlic and shallot, and cook, stirring constantly, 2 minutes or until vegetables are tender. Add tomato paste, and cook, stirring constantly, 1 minute. Stir in bell peppers and chicken broth; bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Remove from heat; let cool 10 minutes.
- Process red pepper mixture, in batches, in a blender or food processor 8 to 10 seconds until smooth, stopping to scrape down sides. Return red pepper mixture to Dutch oven; stir in half-and-half and parsley, and cook over medium heat 5 minutes or until thoroughly heated. Season with salt and pepper to taste.
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- Toss tomatoes, 2 tablespoons oil, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Let stand for 1 hour, stirring occasionally.
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