(Redirected from Cookbook:Garlic croutons)
Garlic croutons can be purchased but are much better when made from old bread. They are a crucial ingredient of Caesar Salad.
For 4 servings:
- Pour the olive oil into a shallow bowl over the garlic and let it soak. Soaking it longer will yield more garlic flavor
- Preheat the oven to 350 ˚F (~180 ˚C).
- Strain the olive oil into a pan and fry the bread cubes in it, tossing to coat with oil.
- Spread the bread cubes on a baking sheet and garnish with salt. Bake for 10 minutes or until crispy and dry.
- To make non-garlic croutons, simply omit the garlic.
- One may omit the prep work of mincing the garlic by adding the whole cloves of garlic to the oil and then crushing the garlic (either with a mortar or a fork).
- By using very small bread cubes, frying crisp, and omitting the baking, these croutons may be used in place of potatoes.
- 1 cup ½-inches bread cubes from good-quality French or Italian loaf
- 2 tablespoons olive oil
- Pinch of salt
- ⅛ teaspoon garlic powder
- Warm an 8-inch skillet over low heat while preparing bread.
- A minute before you are ready to cook, turn heat up to medium.
- Toss bread in a bowl with oil, salt, and garlic powder.
- Cook, stirring often, until crisp and golden brown, about 7 minutes.
- Use as a garnish for soups and salads.