CROUTONS

Croutons 

Baked Croutons 

Yield: Yields 2 to 3 cups.

Baguettes, white sandwich bread, and English muffins make great baked croutons.

Ingredients

• 3 Tbs. unsalted butter or extra-virgin olive oil
• 1 large clove garlic, crushed and peeled
• 4 oz. (2 to 3 cups) bread cubes;
• 1/2 tsp. kosher salt

Nutritional Information

Preparation

• Heat the oven to 350°F. In a small skillet, melt the butter or heat the oil over medium-low heat. Add the garlic clove, mashing and breaking it up slightly with a wooden spoon, and raise the heat to medium. Cook until the garlic just begins to brown, 1 to 2 minutes. Remove the skillet from the heat and discard the garlic clove. Put the bread cubes in a mixing bowl, drizzle the melted butter or oil all over, sprinkle on the salt, and toss to distribute evenly. Spread the cubes in a single layer on a rimmed baking sheet and bake until golden all the way around, turning once or twice with a spatula, 15 to 20 minutes. Let cool.

SAUTÉED CROUTONS

Yield: Yields 2 to 3 cups.

Try this method on irregularly sized pieces from a rustic, airy loaf like ciabatta, or little squares of pita bread.

Ingredients

• 2 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil
• 1 large clove garlic, crushed and peeled
• 4 oz. (2 to 3 cups) bread cubes
• 1/2 tsp. kosher salt

Nutritional Information

Preparation

• In a 10-inch or larger skillet, heat the butter and oil over medium-low heat. When the butter is melted, add the garlic clove, mashing it and breaking it up slightly with a wooden spoon, and raise the heat to medium. Cook until the garlic just begins to turn brown, 1 to 2 minutes. Discard the garlic and add the bread cubes and salt. Toss to combine and cook, stirring frequently, until the bread is crisp and well browned on all sides, 4 to 6 minutes. Transfer to a plate lined with paper towels to let cool.

Garlic Butter Croutons 

Yield: Yields about 4 cups.

Scatter these buttery croutons over a classic Caesar salad  or onto a creamy soup for a dash of crunch.

Ingredients

• 4 large slices white sandwich bread, cut into 3/4- to 1-inch pieces (about 4 cups)
• 3 oz. (6 Tbs.) unsalted butter
• 2 large cloves garlic, smashed and peeled
• Kosher salt

Nutritional Information

Preparation

• Position a rack in the center of the oven and heat the oven to 350°F.
  Put the bread cubes on a large rimmed baking sheet. Melt the butter in a 1- to 2-quart sauce pan over medium-low heat. Add the garlic, mashing it gently with the back of a wooden spoon, and raise the heat to medium. Cook, stirring occasionally, until the butter is fragrant (the garlic may start to brown around the edges), 3 to 4 minutes. Remove from the heat and discard the garlic. Drizzle the butter over the bread cubes. Toss with your hands until the cubes are evenly coated. (Don’t worry if some crumble.) Spread them in a single layer and sprinkle with 3/4 tsp. salt. Bake until the croutons are a deep golden-brown, 15 to 17 minutes. Let cool completely. (You can store the croutons in an air-tight container for up to 2 days or freeze for up to 3 weeks.)