Real Croutons
Instructions:
The difference between real, homemade croutons and
the packaged variety cannot be overstated; the former are
delicious, reasonably healthful, and entirely addictive.
(There are times I make soup or a nice big salad just as an
excuse to make and eat croutons. I’m not kidding, and
I’m not apologizing.) Start with good bread and good
olive oil, try some of the variations, and you’ll be a convert.
Remember that you can make croutons from any
good bread. Corn bread, olive bread, whole grain and
whole wheat breads, even raisin or other specialty breads
are all excellent candidates.
1/4 cup or more extra virgin olive oil
1 clove garlic, smashed (optional)
4 (if large) to 12 (if small) 1/2-inch-thick slices good bread
Salt
Freshly ground black pepper (optional)
MAKES: 4 servings
TIME: 15 minutes
- Put the oil and the garlic if you’re using it in a skillet large enough to accommodate the bread in one layer and turn the heat to medium. When the oil shimmers (or the garlic sizzles), add the bread. Sprinkle it with salt and, if you like, black pepper.
- When the bread browns lightly, turn and brown the other side. If the pan dries out (which it likely will), add more olive oil if you like. When the second side is browned, remove the croutons. Use immediately or store in a tin or wax paper for up to a day.
- Cubed Croutons.
- Before beginning, cut the bread into 1/2-inch to 1-inch cubes. Cook them in the oil, tossing occasionally, until lightly browned all over.
- Herbed Croutons.
- Best with cubes: As the bread browns, stir in about 1/4 cup finely minced parsley, dill, or chervil or a combination.
- Highly Seasoned Croutons.
- Use plenty of black pepper, along with about 1 teaspoon chili powder or curry powder or storebought ancho chile powder.
- Dry-Baked Croutons.
- Perfect for large batches; when kept in an airtight container, these will stay crunchy for at least a week. Plus, there’s no fat: Heat the oven to 400 F. Omit the oil and garlic. Cut the bread into slices (as in the main recipe) or cubes (as in the first variation). Spread the bread out on a rimmed baking sheet. Bake the croutons, undisturbed, until they begin to turn golden, about 15 minutes. Then turn the slices or shake the pan to roll the cubes around a bit. Continue baking until they’re the desired color, anywhere from 5 to 15 more minutes. Sprinkle with salt and pepper—or other seasoning—if you like.