Croutons 101

3 Ratings
  • prep time 0 min
  • total time 0 min
  • serves Servings vary per crouton recipe
Croutons 101

This recipe is actually two recipes for Crostini Style Croutons and Salad Croutons. Crostini: This style of thin toasted bread is perfect as a base for a dip or a spread, or to serve as part of a cheese board. Salad: These classic squares of toasted bread are ideal on top of any salad, but particularly Caesar salad.

Appetizer, Herbs, Easy, Italian


Crostini Style Croutons (Makes about 2 dozen crostini)

Day-old bread, such as focaccia or baguette

Olive oil

Coarse sea salt

Salad Croutons

2 tablespoons unsalted butter

2 cloves garlic, thinly sliced

2 cups diced day-old bread, such as focaccia

½ teaspoon chopped thyme

salt and pepper, to taste


Crostini Style Croutons (Makes about 2 dozen crostini)

1. Preheat oven to 375 °F. Prepare a baking tray with parchment paper.

2. For the crostini, cut thin slices of the bread, about ¼ -inch thick. Arrange them, flat side down, on the baking tray. Brush the slices lightly with olive oil and sprinkle with salt. Place the tray in the oven and bake for 10 to 15 minutes until golden brown. Remove the croutons from the oven and cool to room temperature.

Salad Croutons

1. Heat a sauté pan over medium-high heat. Add the butter and melt. Then add the garlic and stir until it just turns brown. Remove the garlic, leaving the butter in the pan. Add the diced bread to the pan along with the thyme and season with salt and pepper. Stir the bread in the pan turning over to brown all sides of the bread, about 8 minutes. Once evenly golden on all sides remove from the heat and let cool to room temperature.

See more: Appetizer, Herbs, Easy, Italian

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