Best Garlic Croutons Recipes

GARLIC CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
• Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

HERBED GARLIC AND PARMESAN CROUTONS

Steps:

• In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.

GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS

Steps:

• Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
• Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
• Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.

YUMMY GARLIC CROUTONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut bread into small cubes and place onto a shallow baking pan or cookie sheet.
• Drizzle oil over the bread to lightly cover and sprinkle with garlic powder and basil.
• Bake at 400 degrees F (200 degrees C) for 5 to 10 minutes or until lightly brown and toasted.

ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYèRE CROUTONS

Steps:

• Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
• Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
• Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
• Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
• While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
• Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
• To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.

TOMATO SOUP WITH ROASTED PEPPERS, GARLIC AND ONIONS WITH GRUYERE GRILLED CHEESE CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• For the soup:
• Place the onions on a baking sheet and dress lightly with EVOO, and season liberally with the thyme and salt and pepper. Dress the garlic with EVOO, salt and pepper, and then wrap the garlic in foil and fold edges over to secure a pouch. Roast the onions until tender and golden, 30 minutes, turning once. Roast the garlic until very soft, 35 to 40 minutes.
• Char the peppers over an open flame on the stovetop or under a hot broiler (once the onions and garlic are removed). Place the charred peppers in a bowl, cover and cool to handle. Wipe away the pepper skins with a towel. Seed and coarsely chop.
• Cool the garlic to handle, and then squeeze the garlic cloves away from the skins and into a food processor bowl. In two batches, add the onions, garlic, peppers, stock and tomatoes. Puree until fairly smooth. Add the puree to a pot with the passata and season with the herbes de Provence and add the torn basil. Heat the soup through and simmer to thicken a little and combine flavors, about 20 minutes. Adjust the salt and pepper. Cool and refrigerate for a make-ahead meal.
• For the grilled cheese croutons:
• To serve, heat the soup over medium heat and preheat a griddle pan over medium heat. Butter all the bread on one side with the softened butter. Make the cheese sandwiches with the buttered sides facing out. Grill the sandwiches until golden and crisp on each side. Dice into bite-size squares. Serve the soup in shallow bowls and top each with a few grilled cheese croutons.

CHEESE GARLIC CROUTONS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put bread cubes in a large bowl; drizzle with melted butter. Toss to evenly coat. Spread onto a baking sheet.
• Bake in the preheated oven until croutons are crisp, 10 to 15 minutes.
• Mix Parmesan, salt, paprika, and garlic powder into a bowl; sprinkle over croutons. Toss to coat.

GARLIC PARMESAN CROUTONS!

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.

BEST GARLIC PARMESAN CROUTONS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Put cubes in a large bowl and season generously with creole seasoning.
• Melt butter in a saucepan over medium-low heat. Stir Parmesan cheese, garlic, and onion powder into the melted butter; pour over the bread cubes and toss to coat. Spread bread cubes onto a large baking sheet.
• Bake in preheated oven for 10 minutes, stir, and continue baking until golden brown and crispy, about 10 minutes more.

GARLIC CROUTONS

Steps:

• In a skillet heat oil and garlic. Saute bread in oil until browned on both sides. Season with salt and pepper. Sprinkle with cheese and parsley. Cut into bite-sized cubes.

WILD ARUGULA SALAD WITH GARLIC CROUTONS, SHAVED PARMESAN, AND LEMON

Steps:

• Preheat oven to 400°F. Rub crust of bread with garlic clove. Tear bread into 1-inch pieces and place in large bowl; toss with 1/4 cup olive oil. Sprinkle bread lightly with salt; arrange in single layer on rimmed baking sheet. Bake until golden and crisp around edges, about 10 minutes. Cool. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Place arugula in large bowl. Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired. Sprinkle with salt and pepper. Add 2/3 of croutons and half of Parmesan cheese and toss. Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve.

GRILLED LEG OF LAMB-- SPINACH AND STILTON SALAD WITH GARLIC CROUTONS-- CHILLED MELON SOUP WITH PROSCIUTTO

Steps:

• Cut leg of lamb in loin sections then marinate with 1/2 cup olive oil, 3 gloves garlic, curry powder, dried herbs and rosemary. Marinate for 30 minutes or overnight if possible. Then grill the loins for 15 to 20 minutes turning just once. Carefully flambe with pastis.
• Cut bread into 1-inch cubes and toss with remainder of garlic and 3 tablespoons of olive oil then season with salt and pepper. Toast croutons for about 15 minutes in a preheated 350 degree oven turning 2 to 3 times for even browning. Then toss croutons with spinach, Stilton, tomatoes, remaining olive oil and balsamic vinegar, season with salt and pepper.
• In a food processor, puree cantaloupe, apple juice, mango, orange and peach. Season with salt and pepper and garnish with basil and prosciutto.

YUKON GOLD POTATO SOUP WITH CHIVE OIL, BEET REDUCTION AND SWEET GARLIC CONFIT CROUTONS

Steps:

• Put the potatoes in a large stock pot of salted cold water. Cover and bring to boil over medium heat. Lower the heat to a simmer and cook until tender. Once the potatoes are cooked, pour them into a strainer, removing all of the water. Put them back into the original pot. If there is still a lot of excess water in the potatoes, put the pot over low heat, shaking the pot so the potatoes dry off but not burn. Turn off the heat, cover and keep warm.
• In a large stock pot, over medium-high heat, add 2 tablespoons of butter and 1 tablespoon canola oil. When the butter has melted, add the onions, shallots and carrots. Turn the heat down to medium-low, and cook the vegetables until they soften, without burning or caramelizing. Saute for approximately 5 minutes, then add 2 quarts of vegetable stock. Keep the stock at a low simmer for about 30 minutes. Taste the stock and season with kosher salt and black pepper, to taste.
• While stock is cooking, make Garlic Confit for croutons:
• In a small saucepan over medium-low heat, add canola oil and whole peeled garlic. Allow to cook until very tender to the touch, about 30 to 45 minutes. It should be like roasted garlic where you can smash and spread it. Allow the garlic to cool a bit then remove garlic cloves from oil and smash the garlic making it look like a puree. Set aside.
• Pour half of the stock into the pot of cooked potatoes. Using a hand mixer or immersion blender, puree the potatoes. Continue to add stock accordingly until the puree is thick but still pourable. Make sure the whole mixture is smooth. If the soup is still too thick, add more stock. Strain the soup in a fine mesh sieve; this is going to help remove the starchy, grainy feel from the potatoes. Strain the soup at least twice to get a nice smooth texture.
• Add the strained soup to a fresh clean pot and put it over medium-low heat. Whisk in the 1 cup of the half-and-half, 1/2 a cup of heavy cream and 3 tablespoons of butter. (This is where your palette is going to come into play, you can make this as smooth and buttery as you want.) Season with kosher salt and white pepper. Keep whisking and stirring, so as not to let the soup burn. Lower the heat and keep the soup warm.
• To make the garlic croutons:
• Preheat oven to 375 degrees F.
• Brush the garlic oil on both sides of the bread slices. Arrange them on a sheet pan and put in the oven to toast on both sides. Remove from oven and spread prepared garlic confit on top.
• Assembly: Using a 4-ounce ladle, pour a ladle of soup into each bowl and squeeze a nice large circle of chive oil around the soup. Squeeze another large circle of beet reduction directly on top of the chive oil. Put 1 garlic crouton in the middle of each bowl. Garnish the croutons with a sprinkle of finely chopped chives.
• Fill a bowl with ice and water. Bring a medium saucepan of water to a boil over medium heat. Once the water is at a boil, hold the bunch of chives with a pair of tongs. Put the chives into the water for 3 seconds and immediately remove to the ice water. Drain and dry the chives with a paper towel.
• In a blender add chives and oil and puree until smooth and thoroughly blended. Allow the mixture to sit overnight, then strain to remove any chive particles. Strain again through 4 layers of cheesecloth. Pour into a squeeze bottle and when ready to use, put the bottle into hot water to bring to room temperature.
• Puree the beets with a little bit of water in blender. Strain through a mesh strainer into a saucepan. Heat beet juice slowly over low heat and add the lemon juice. Pour the mixture through a fine mesh sieve and put it into a squeeze bottle.

ROSEMARY LEMON-PEPPER PORK TENDERLOIN WITH CREAMY LEMON-PARMIGIANO DRESSED GREEN AND GARLIC CROUTONS

Steps:

• Preheat the oven to 500°F.
• Trim the silver skin or connective tissue off the tenderloins with a very sharp thin knife.
• Place the tenderloins on a rimmed nonstick cookie sheet. In a bowl, mix together all of the lemon zest, the juice of 1 lemon, the coarse ground black pepper, 3 cloves of the chopped garlic, the rosemary, 2 tablespoons of the EVOO, and some salt. Thoroughly coat the tenderloins in the rosemary-lemon-pepper mixture, rubbing it into the meat. Roast in the hot oven for about 20 to 22 minutes. Once roasted, remove from the oven to a cutting board to rest for a few minutes, loosely tented with aluminum foil.
• To make the croutons, preheat a medium skillet over medium-high heat with 2 tablespoons of the EVOO and add the cubed bread; toss to coat in the oil. Add the remaining 1 clove of chopped garlic, salt, and pepper and toast the bread cubes, stirring frequently, until golden brown, about 4 to 5 minutes. Remove from the heat and reserve.
• While the croutons are toasting, in a bowl, combine the mayo and the juice of the remaining lemon. Whisk in 3 tablespoons of EVOO, season with pepper, and stir in the grated cheese.
• Once the pork is out of the oven and resting, put the salad together. In a salad bowl, combine the homemade garlic croutons with the greens. Pour the dressing over the salad and toss to coat. Thinly slice the rested pork tenderloin and serve alongside the salad.

LOBSTER CAESAR SALAD WITH GARLIC-LEMON CROUTONS

Steps:

• For dressing:
• Puree all ingredients in blender. (Can be made 1 day ahead. Chill.)
• For salad:
• Cook lobsters in large pot of boiling salted water until just cooked through, about 12 minutes. Using tongs, transfer lobsters to large bowl; cool. Working over bowl, remove meat from tails and claws; reserve 1/4 cup lobster juices from bowl. Cut tail meat in half lengthwise. Whisk reserved juices into dressing; season with salt and pepper.
• Arrange half of 1 romaine heart on each of 4 plates. Toss celery root with enough dressing to coat; mound on lettuce. Top with lobster meat; drizzle with dressing. Garnish each salad with grated Parmesan cheese and 3 croutons.

FRESH TOMATO AND CUCUMBER SALAD WITH BUTTERY GARLIC CROUTONS

Steps:

• Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium-high heat. Add bread cubes and cook, tossing frequently, until light golden, about 5 minutes. Sprinkle with garlic and cook over low heat, tossing, until fragrant, about 30 seconds. Remove and set aside.
• Melt remaining 2 tablespoons Spread in same skillet over medium-high heat and cook onions, stirring occasionally, until light golden and crisp-tender, about 3 minutes. Remove and set aside.
• Put toasted bread cubes, onions, tomatoes, and cucumbers in large bowl; toss. Drizzle with vinegar and sprinkle with basil and toss.

GAZPACHO WITH GARLIC CROUTONS

Steps:

• For the soup: In a large bowl combine the tomatoes, garlic and the coarsely chopped cucumbers, peppers and onions. Toss the veggies together. Using a blender or food processor in batches, puree the veggies with 1/2 cup of tomato juice in each batch until smooth. Season each batch with salt. Continue until all the veggies are pureed. If you have any tomato juice left, toss it into the mix, if not YAY!
• Add the olive oil, sherry vinegar and hot sauce to the puree and stir to combine. Taste and season with salt if needed (it will.) If the soup is a bit too vinegary add another pinch of salt (it offsets the acid). Stir, taste again and re-season if needed. Cover and refrigerate until the soup is cold, at least 1 hour.
• For the garlic croutons: Add the olive oil to a large saute pan. With the side of a large knife, smash the garlic cloves to break them. You should be able to smell the garlic....YUM!!! Add the smashed garlic cloves to the pan and bring it to medium heat. Cook the garlic until it is golden and very aromatic, 3 to 5 minutes, then remove it from the pan and ditch it. It has fulfilled its garlic destiny. Add the diced bread to the garlic-perfumed oil and cook until golden brown, about 5 minutes. Season with salt. Remove from the heat and reserve.
• To serve: Remove the soup from the fridge, taste it and adjust the seasoning if needed. (When things are cold they taste less, so do not be alarmed if the soup needs a little more salt.) Place the corn, all the finely diced veggies, croutons and sour cream in ramekins or little bowls and allow people to garnish their soup as desired. It's a DIY situation!!!
• Gazzzz-PACH-ooooooooo that's good!!!

GREEN GARLIC CAESAR SALAD WITH ANCHOVY CROUTONS

Steps:

• Make croutons: Heat 3 tablespoons oil in a large skillet over medium heat. Add half the anchovies and cook, stirring, until they melt into oil, about 2 minutes. Stir in half the garlic and cook, stirring, until fragrant, about one minute. Add bread cubes, salt and 1/4 teaspoon pepper. Toast, tossing frequently, until croutons are golden and crisp, 3 to 5 minutes.
• Make dressing: In medium bowl, whisk together remaining garlic and anchovies, plus lemon juice, mustard, Worcestershire and remaining pepper. Slowly whisk in remaining olive oil.
• Bring a small saucepan of water to a boil. Lower eggs into pan. For nearly raw eggs cook for 90 seconds; for soft boiled, cook for 4 minutes. Rinse eggs under cold water until cool enough to handle.
• Combine lettuce, cheese and croutons in a large bowl. Add vinaigrette and toss well. Crack eggs into salad, scooping out any whites clinging to shell and toss once more. Add salt to taste.

SPINACH SALAD ON GARLIC CROUTONS

Steps:

• Preheat the oven to 400 degrees F.
• Put the eggs in a pan, cover with water and bring to a boil over medium heat. Cover the pan, turn off the heat and let stand 10 minutes. Run the eggs under cold water, crack and return to cold water for a few minutes to loosen shells. Chop the eggs and set aside.
• Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 minutes. Remove baking sheet from the oven and rub with the garlic. Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese, about 1 to 2 minutes.
• While bread toasts, heat a skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, a couple of turns of the pan. Add the pancetta and crisp for about 3 minutes. Stir in the mushrooms and cook until tender, about 8 to 10 minutes. Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry.
• While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg.
• Arrange the toasts on a platter and top with the mushrooms and spinach. Garnish with chopped eggs and serve.

GARLIC CROUTONS

Steps:

• To make the croutons, cut the bread into 3/4-inch cubes. Heat a large skillet over high heat and add the olive oil, swirling to coat the bottom of the pan. Add the garlic and cook until it sizzles, about 50 seconds. Add the bread and cook, stirring, until golden brown, about 2 minutes. Discard the garlic. Sprinkle the croutons with the salt and serve over the lentil vegetable soup.