Best Garlic Crouton Cups With Pesto Caesar And Parmesan Crisps Recipes

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GARLIC CROUTON CUPS WITH PESTO CAESAR AND PARMESAN CRISPS



Garlic Crouton Cups With Pesto Caesar and Parmesan Crisps image

Make and share this Garlic Crouton Cups With Pesto Caesar and Parmesan Crisps recipe from Food.com.

Provided by Dole9027

Categories     Cheese

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

12 slices firm white bread, crusts removed
olive oil or olive oil flavored cooking spray
1 teaspoon garlic salt
1 teaspoon dried basil
fresh ground black pepper
DOLE Hearts of Romaine, chopped
3 tablespoons pine nuts, toasted
1/2 cup olive oil
1/4 cup fresh lemon juice
3 garlic cloves, pressed
2 teaspoons anchovy paste
2 tablespoons grated parmesan cheese
2 tablespoons prepared pesto sauce
6 teaspoons shredded parmesan cheese, divided

Steps:

  • Heat oven to 350 degrees F. Spray 12 muffin cups with cooking spray.
  • Brush or spray each slice of bread lightly with olive oil. Combine garlic salt and dried basil. Sprinkle mixture over both sides of the bread. Season each with pepper.
  • Flatten bread slightly with rolling pin. Gently press each slice into a muffin cup, allowing edges to hang over cup.
  • Bake 10 minutes or until golden brown and crisp. Remove from oven; cool.
  • For the Pesto Caesar Salad Dressing: Whisk together all ingredients until blended. Toss with DOLE Hearts of Romaine. Makes about 3/4 cup.
  • Toss lettuce with dressing; spoon into Garlic Crouton Cups.
  • For the Parmesan Crisps: Heat oven to 350 degrees F Line a baking sheet with parchment paper. Mound Parmesan in 1/2 teaspoonfuls on the prepared sheet. Bake 5-6 minutes or until golden brown and crisp. Let cool 1 minute.
  • Garnish with toasted pine nuts and a Parmesan Crisp. Serve immediately.

Nutrition Facts : Calories 173.5, Fat 11.9, SaturatedFat 1.9, Cholesterol 2.6, Sodium 202.7, Carbohydrate 13.8, Fiber 0.8, Sugar 1.3, Protein 3.4

CHICKEN CAESAR CROUTON CUPS



Chicken Caesar Crouton Cups image

Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h20m

Yield 12 cups

Number Of Ingredients 13

1 stick (8 tablespoons) unsalted butter, melted
2 cloves garlic, finely grated, plus 1 large clove garlic, chopped
2 teaspoons Italian seasoning
12 slices white sandwich bread (do not use the end pieces)
One 1-ounce piece Parmesan
3 oil-packed anchovy fillets, chopped
Kosher salt
1 large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/3 cup vegetable oil
4 cups thinly sliced romaine (from 1 medium head)
1 cup finely chopped cooked white meat chicken (from 1 rotisserie chicken)

Steps:

  • Position an oven rack in the middle of the oven and preheat to 300 degrees F.
  • Stir the butter, grated garlic and Italian seasoning in a small bowl until combined. Use a rolling pin to flatten out each slice of bread. Trim the edges to remove the crusts and make each slice into a 3-inch square. Brush both sides of each slice with the butter mixture. Press one slice into each cup of a 12-cup muffin pan, so that the bread is completely covering the bottom and the corners are coming up the sides of the cup.
  • Bake until golden brown, 20 to 30 minutes. Let cool in the muffin pan 15 minutes, then transfer the crouton cups to a rack to cool completely; they will crisp up as they cool.
  • Using a vegetable peeler, shave 12 small Parmesan curls onto a small plate. Finely grate the remaining Parmesan (you will need 3 tablespoons) and set aside.
  • Mound the anchovies, chopped garlic and 1 teaspoon salt on a cutting board. Using the side of a chef's knife, mash and chop the anchovies and garlic until well combined, then continue to work the mixture, holding the knife blade at an angle, until a smooth paste forms.
  • Whisk the egg yolk, lemon juice and mustard together in a medium bowl. Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into the yolk mixture. Continue, going slowly, until all the oil has been used and the mixture looks thick and creamy. Add the anchovy mixture and the grated Parmesan and whisk until smooth. Taste and adjust the seasoning with salt if needed.
  • Toss the lettuce, chicken and half of the dressing in a large bowl, then taste and add additional dressing if desired. Mound some salad inside each crouton cup, then top each with a Parmesan curl and serve.

GARLIC PARMESAN CROUTONS!



Garlic Parmesan Croutons! image

Pretty much any type of bread will make good croutons. You can use stale pieces of baguette to the end slices of a sandwich loaf. Good croutons follow these basic rules= Make sure to cut the bread into uniform pieces, the cubes must be tossed with olive oil that has been laced with the determined spices, and the pieces must be baked in a 350*F. oven until golden. These are great served over soup and salads, even good as a munchy. Adapted from The America's Test Kitchen Family Cookbook.

Provided by Sharon123

Categories     Grains

Time 35m

Yield 4 cups

Number Of Ingredients 5

6 tablespoons olive oil
2 -3 garlic cloves, minced
1/4 teaspoon salt
1 cup parmesan cheese, grated
4 cups bread cubes (1/2-inch cubes)

Steps:

  • Adjust oven rack to the center postion in your oven and heat to 350*F.
  • Whisk the oil, garlic, salt and Parmesan cheese together in a large bowl. Add the bread cubes and toss until thoroughly coated.
  • Spread the bread cubes onto a baking sheet and bake until golden brown, about 20-25 minutes.
  • Allow the croutons to cool to room temperature before serving. Enjoy!
  • Note:.
  • This recipe makes enough for at least two large salads(2-3 quart salad). Any leftovers will keep in an airtight container or ziplock bag for about 1 week.

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