Best Herbed Croutons Recipes

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.

CAESAR SALAD WITH HERBED CROUTONS

Steps:

• Make dressing:
• Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper.
• Make croutons and salad:
• Preheat oven to 325°F. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; saut until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.
• Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve, passing remaining dressing, Parmesan cheese and cracked black pepper separately.

HERBED GARLIC CROUTONS

Steps:

• In a large skillet, heat margarine.
• Add seasonings.
• Cook for about 1 minute to soften.
• Stir in bread cubes and saute until browned and crisp.
• Scatter on tops of soups or salads just before serving.
• VARIATIONS: - try other seasonings of your choice such as curry powder, cut into cubes.
• Spread on ungreased baking sheet.
• Toast in 400 deg F oven for about 10 minutes, turning occasionally, until golden brown and crisp.
• Store in tin at room temperature for 1-2 days; some of their crispness will be lost if stored in plastic container.
• They may be reheated and crisped in 350 deg F oven for 5 minutes.

HERBED CROUTONS

Steps:

• Cut bread into 1/4 inch cubes.
• Combine all ingredients in large bowl.
• Toss well.
• Bake at 350°F until crispy.
• Enjoy!

HERBED CROUTONS

Steps:

• Preheat the oven to 350˚F.
• In a large bowl, mix together the oil, garlic, and herbs. Add the bread and toss with the oil mixture until it is evenly coated.
• Lay the bread on a baking sheet and bake for 10 minutes. Stir the croutons and bake for 10 more minutes. Continue cooking and stirring every 3 to 4 minutes until the croutons are toasted and golden. (Cooking time may vary.)
• Make Ahead
• The croutons will keep in an airtight container in a dry place. For best flavor, use within 3 weeks.

HERBED CIABATTA CROUTONS

Steps:

• In a small skillet, saute garlic in oil for 1 minute. Stir in the sage, thyme and rosemary. Place bread cubes in a large bowl; drizzle with oil mixture. Add the cheese, salt and pepper and toss to coat., Transfer to two ungreased 15x10x1-in. baking pans. Bake at 325° for 12-16 minutes or lightly browned, stirring once. Cool. Store in an airtight container.

ROASTED-TOMATO SOUP WITH HERBED CROUTONS

Steps:

• 1. Make the soup: Preheat the oven to 250°. Arrange the tomatoes on a large rimmed baking sheet, cut side down. Brush with olive oil and season with salt and papper. Bake for about 1.5 hours, or until the skins shrivel. Let the tomatoes cool slightly, then peel and seed them over the baking sheet and transfer them to a bowl. Scrape the seeds, skins, and any juices from the baking sheet into a fine sieve set over the bowl and press to extract as much juice as possible. 2. Heat the 2 T of olive oil in a large saucepan. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Stir in the ham, roasted tomatoes and their juices and the stock and bring to a boil. Reduce the heat and simmer the soup for 45 minutes. 3. Make the herbed croutons: Preheat the oven to 325°. In a medium skillet, melt the butter in the olive oil. Add the garlic and cook over low heat, stirring until fragrant, about 2 minutes. Stir in the minced herbs and cook for 30 seconds. Scrape the mixture into a medium bowl, add the bread cubes and a generous pinch of salt and pepper and toss thoroughly. Spread the bread cubes on a large rimmed baking sheet in a single layer and bake for 20 minutes, stirring occasionally, until golden. 4. Coarsely mash the tomatoes in the soup and season with salt and pepper. Put the croutons in shallow bowls, ladle the soup on top and serve piping hot.

CAESAR SALAD WITH HERBED CROUTONS

Steps:

• Make dressing: Combine 1/2 C Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper Make croutons and salad: Preheat oven to 325. Heat 3 T oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; saute until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes Place romaine in large bowl. Add 2/3 C dressing and 1/4 C grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve, passing remaining dressing, Parmesan cheese and cracked black pepper separately

ELEPHANT GARLIC HERBED CROUTONS

Steps:

• Melt the butter and oil in an oven-proof skillet and sauté the chopped garlic for 30 seconds.
• Add bread cubes and herbs tossing to combine.
• Place on a cookie sheet pan in a single layer. Sprinkle with cheese if using.
• Bake in a 350°F oven until golden and crisp, about 10 minutes.