Wednesday, August 11, 2010

The Absolute Best Homemade Croutons

Garlic infused olive oil is the key to these beautifully crispy and golden brown croutons.
Garlic infused olive oil is the key to these beautifully crispy and golden brown croutons.

Homemade Croutons

The Absolute Best. Perfect. World's Best. Awesome. I always smile when I see that in a recipe title, because while it may be a bit presumptuous, sometimes we really do think that our whatever-recipe is the best of the best, don't we?

Well... while you may or may not agree with me, these croutons are the absolute best I've ever eaten and I swear, as a bonafide bread junkie, I could make a meal of them alone. The infusion of the garlic in the oil is the key I think and it makes a world of difference, whether you are just tossing these with a good ole fresh garden salad, or a yummy panzanella salad.  Enjoy.


Recipe: The Absolute Best Homemade Croutons

©From the Kitchen of Deep South Dish
Prep time: 5 min |Inactive time: 30 min | Yield: About 4 to 6 servings

Ingedients
  • 4 large cloves of garlic, chopped
  • Pinch of kosher salt
  • 1/3 cup of extra virgin olive oil
  • 2 tablespoons of fresh parsley, chopped
  • About 6 cups of day old French bread, cut into cubes
Instructions

Preheat oven to 400 degrees F. Sprinkle the kosher salt over the chopped garlic and paste it by dragging a chef's knife through the garlic to mash and incorporate the salt. Add the mashed garlic to the olive oil, stir with a fork, and infuse for 30 minutes. Strain the infused oil into a large bowl, but reserve the garlic, if desired, to add to the salad later. Whisk in the parsley, add the cubed French bread to the oil and toss to coat.

Spread out on a baking sheet and bake at 400 degrees F for about 10 to 15 minutes, or until golden brown and crisp, stirring once or twice. Set aside to cool. Store leftover croutons at room temperature, in a zipper storage bag or other airtight container.

Variation: Use leftover homemade cornbread or make a fresh batch in a pan and allow it to go stale. Cut into squares, place on a baking sheet and bake at 400 degrees for 10 minutes. Toss with the seasoned oil and return to the oven for 5 to 10 minutes longer, or until croutons are toasted.

To Air Fry: Preheat air fryer to 350 degrees F. Prepare as above and air fry for 3 minutes. Toss and return to fryer in 2 minutes until the desired crispness is reached.

Tip:When it's too hot to heat up the oven for croutons, toast your bread on the grill instead!

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Parmesan Garlic Toast
Cheesy Garlic Bread
Garlic Cheese Biscuits
Posted by on August 11, 2010

Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed