Garlic Croutons recipe
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- Dish type
- Leftover bread
A very simple recipe, these croutons are good for a Caesar salad or any crisp green salad. Also nice to serve atop a bowl of soup.
584 people made this
- 4 tablespoons butter
- 1 clove garlic, minced
- 1/2 day old baguette, cut into cubes
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Preheat oven to 180 C / Gas mark 4.
- In a large frying 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 tray.
- Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.
Reviews & ratingsAverage global rating:(594)
Reviews in English (457)
Something else.Wow, these are GOOD!! I used regular white loaf bread. I melted my butter in the microwave and used parmesan cheese and ground black pepper. I cut my baking time down to about 20 minutes and they were perfect! I made these to go along with my Caesar Salad, also from this site. I just put my bread cubes in a large plastic container and poured the butter mixture over and tossed well. No need to dirty a frying pan-24 Jul 2008
Altered ingredient amounts.These are wonderful, except they are definitely not good for you. I will have to limit how many of these I make for myself. I make the following changes: I use 1 knob butter and 3 tablespoon olive oil, add 4 teaspoon parmesan cheese and add 1 teaspoon italian herbs. I will be sure to add these to my regular rotation.-24 Jul 2008
Wow, I made these using other reviewers tweaks and they were so good, my guests all commented on them. I used 1/2 a white “stale” baguette, 4 table spoons of Parmesan, 4 tablespoons butter, 2 teaspoons olive oil, 1 tea spoon rosemary (dry) 1 teaspoon garlic powder. I melted butter added everything else then coated and cooked for 25mins! Yummy xxx-02 May 2018
Combine the garlic and olive oil in a small mixing bowl. Let sit out at room temperature for at least 4 hours to infuse.
Preheat oven to 300 F. Cut the bread into 1-inch cubes and add to a large mixing bowl. Add 1/2 cup of the cheese, dried herbs, paprika, salt, black pepper, and cayenne.
Strain the garlic oil over the bread cubes, pressing the garlic with the back of a spoon to get every drop of garlicky goodness. Toss with a spatula until the bread is evenly coated.
Pour the mixture onto a baking sheet and place in the preheated oven for 15 minutes. Remove, and stir the croutons, as the ones on the outside will cook faster than those in the center. Return to oven, and cook for 15 more minutes.
Remove from oven, and sprinkle the last 1/4 of cheese over the croutons. Return to oven, and cook for 10 to 15 minutes, or until browned and crunchy. Allow them to cool completely before storing in an airtight container.
Crunchy Homemade Croutons
What’s the best part of a salad? You guessed it! It’s hands-down the croutons. Leafy green salads are just 10 times better when they’ve got perfect, garlicky Homemade Croutons mixed into them.
When I tell you these crunchy croutons are easy to make, I mean they are easy. They’ll take you 25 minutes tops to put together, and most of that is just baking time. So, while it’s a timesaver to just pick up a bag of croutons on your way to the check-out line at the store, you’re gonna want to give this homemade version a try!
Here’s two quick reasons why: These croutons are SO MUCH BETTER than store bought croutons and they are perfectly seasoned with garlic powder and Italian herbs. Also, they’re buttery and crispy to the point of addiction!
Once you make your own croutons, you’ll never want to go back to the store bought version – so let’s get right into this kitchen-altering experience!
How to Make It
Heat 2 teaspoons oil in a Dutch oven over medium-high. Add carrots and onion sauté 7 minutes. Add 1 teaspoon garlic cook 30 seconds. Stir in stock, 1 cup water, pepper, salt, and beans bring to a boil. Reduce heat, and simmer 20 minutes. Stir in kale, milk, and Parmesan cheese let stand 5 minutes.
Preheat broiler with oven rack in top position.
Place bread pieces on a foil-lined baking sheet. Combine remaining 1 tablespoon oil and remaining 1 teaspoon garlic in a bowl drizzle over bread. Broil 2 minutes or until golden, stirring once after 1 minute. Place 1 1/2 cups soup in each of 4 bowls top evenly with bread pieces.
Easy Homemade Garlic Croutons
These croutons couldn’t be easier: toss some bread + olive oil + salt + garlic powder and stick it in the oven or toaster oven for 10-15 minutes. And for all your non-trouble, you’re rewarded with a perfectly delicious salad topping that has a nice CRUNCH to it.
- ½ cups Bread, Cut Into 1" Cubes
- 2 Tablespoons Olive Oil
- 1 teaspoon Kosher Salt, Or To Taste
- ¾ teaspoons Garlic Powder (or To Taste) - Optional
1. Preheat the oven or toaster oven (much easier) to 350°F.
2. Spread bread cubes out in one even layer on a baking pan or sheet or dish or whatever.
3. Drizzle with extra virgin olive oil. Lightly sprinkle with salt and garlic powder. Remember, the bread is already a little salty, so don’t overdo it.
4. Toss, then spread in an even layer again, and put it in the oven. Watch it closely—I recommend checking and tossing every 4 minutes. You want the pieces to bake until light brown and crunchy. The total time depends on how fresh or stale your bread was. It should be about 10-15 minutes.
Click on the related blog post link to see suggestions for other crouton flavors!
Great way for me to use end crust of my homemade bread. These taste great on salad or as a quick little snack. I store them in the fridge.
This was a great way to use up some leftover sliced bagette. I'll certainly be making this again.
I made these for my boyfriend when we first started dating, and now every time I need to show him a little extra love, I make them again. They're delicious.
First, I would make this recipe again with modifications. The recipe as printed was OK correct amount of olive oil to spices. However the finished product lacked that WOW taste factor. Perhaps adding rosemary would have made a difference - I may try that next time. Comments?
I Loved these as did my guests! The reviewer who said they were not as good as the store bought version, try mixing them longer to distribute the oils and spices more deeply. They have even been a great snack!
How have I gone through life without making my own croutons? These were great!
Absolutely the best I've ever had. Could NOT stop eating them. Used in a cream of tomato soup. Thanks for the freezing tip from a reviewer below.
These are so good & so easy. No more thrown away Artisian bread or breaking a tooth on store bought croutons. I use many different kinds of bread. Freeze beautifully!
These croutons were delicious! I used Italian Seasoning instead of the individual spices and this worked just fine. Will definitely add this to my recipe box for future use.
Why would want to buy store bought when homemade is so easy & so much better. I agree with someone who said store bought can break a tooth. In restaurants I request no croutons. For the reason that my back teeth are in jeopardy. I've had a few restaurant salads where the croutons are crunchable. `These are so easy. So good. And crunchable. Takes minutes. The herbs add so much, that the dressing can be pretty bland. I used the grated parm cheese. From the real stuff. Not the can. So good!
Very easy, delicious way to use leftover bread. Since we don't finish a loaf before it would go stale - I usually end up putting about 1/3 in the freezer for my crouton 'stash'.
After only getting these in the oven, they will now be considered a staple in this house, nor will I ever buy croutons again. I used half a loaf of baguette, and one ciabatta roll halved, Greek oregano, and didn't use parmesan because my Caesar will be loaded with enough cheese. Honestly, if you haven't made these yet, you are really missing out!
This recipe is perfect in every respect. Made exactly as recommended. Kudos!
Holy crap are these good! They are way faster than 45 minutes too. I'm going to try experimenting with some different breads, but I just used old crusty Dutch white bread and it was great. The bread wasn't crusty as in gross, just crusty as in crusty. Anyway, my salad was jealous.
Soooooo goood. I just made these for the first time and they made it into my favorites. I used Penzey's Italian Herb Mix and added a little fresh marjoram because I had it left over. Also added an extra clove of garlic and used a little less oil than called for because I didn't use a whole loaf of bread. Super delish.
This is a great recipe. It's not as good as the homemade croutons I've found at our local gourmet store or at some restaurants so I did not give it a 4. However, they are far superior to croutons found at the grocery store and they don't have partially hydrogenated oil or preservatives. I will definately make these over and over again. I might try variations such as sprinkling with sugar instead of salt when pulled out of the oven or adding a couple of drops of tobasco to the oil mixture.
Very simple to make and tasty. You really can't go wrong with this, try it!
Excellent. I also freezed these. So much better than store bought. You could lose a tooth on some brands. These are perfect!
this recipe became the standard one for croutons in our house a couple of years ago right after the first time i made it. i wouldn't change a thing about it!
This is the best crouton recipe I have tried so far, great flavor! They are great with or without the parmesan. I make a big batch and put them in the freezer - keep really well.
Really good croutons! They tasted wonderfully and added that great just-made flavor to the italian salad that I used them for. My family even ate them by themselves before I could get them on the salad.
These were great! Very Italian in flavor. The herb combination was excellant. I used them in the Texas Caesar Salad recipe. Stored the extra for snacking. Definitely will make again.
- Author: Lindsay
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 cups of croutons (about 10 servings) 1 x
Cheezy Garlic Croutons! Crunchy on the outside, slightly chewy on the inside, generously saturated with a cheezy coating, customizably garlicky, and extremely addicting.
- 1 baguette, cubed (about 8 cups )
- 1/2 cup olive oil
- 1/2 cup nutritional yeast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Preheat the oven to 400 degrees.
- Mix the oil, nutritional yeast, salt, and garlic powder in a large bowl.
- Toss with the bread (I prefer to use my hands to really get all the bread coated).
- Transfer to a baking sheet lined with parchment paper. Bake for 10-15 minutes, until golden brown and crispy. And now attempt not to eat them all hot off the pan. I dare you.
You can use more or less of any of these ingredients. As written, these croutons will get a lot of cheezy coating – which is what I like!
Don’t use sandwich bread here. You want a bread that has a nice crispy exterior.
Keywords: crouton recipe, nutritional yeast croutons, vegan cheese croutons
10 slices bread, at least a day old
4 tablespoons olive oil
4 tablespoons butter or margarine
5 cloves garlic, peeled and smashed
Cut the bread into 1-inch cubes.
Heat half each of the olive oil and butter in a large skillet over medium high heat. Add half of the garlic cloves and cook, stirring constantly, until the garlic just begins to brown. Remove the garlic with a slotted spoon and discard it.
Add half of the bread cubes to the skillet and quickly stir to coat them in the oil mixture. Cook, stirring frequently, until they just begin to brown. Remove the croutons with a slotted spoon and let drain on paper toweling.
Repeat the process with the remaining ingredients.
Sprinkle the croutons lightly with garlic salt while still warm. Let cool completely then store in an airtight container for 3-4 days at room temperature. They can also be frozen.
- 1/2 cup olive oil
- 6 garlic cloves, smashed
- 3 cups cubed baguette (from 1 [5-oz.] baguette)
- 1 ounce Parmesan cheese, grated (about ¼ cup)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups vegetable oil
- 1/4 cup large capers, rinsed and drained, patted dry
- 2 1/2 tablespoons red wine vinegar
- 2 1/2 tablespoons fresh lemon juice (from 1 lemon)
- 2 tablespoons water
- 1 teaspoon Dijon mustard
- 3/4 teaspoon kosher salt
- 6 anchovy fillets
- 2 garlic cloves, smashed
- 1 large egg yolk
- 3/4 cup pure olive oil
- 1 teaspoon black pepper
- 2 ounces Parmigiano-Reggiano cheese, grated (about ½ cup), divided
- 2 romaine lettuce hearts (about 1 lb.), leaves separated
- 2 ounces Parmigiano-Reggiano cheese, shaved (about ½ cup)
Prepare the croutons: Preheat oven to 400°F. Heat olive oil and garlic cloves in a small saucepan over medium-high cook until garlic begins to sizzle, 4 to 5 minutes. Remove and discard garlic.
Place cubed baguette in a medium bowl drizzle with garlic-infused oil. Toss to coat. Sprinkle with Parmesan, salt, and pepper. Toss to coat. Arrange in a single layer on a rimmed baking sheet. Bake in preheated oven until toasted, 8 to 10 minutes. Set aside.
Prepare the salad: Heat vegetable oil in a heavy saucepan over medium-high to 375°F. Fry capers in 2 batches until golden, 30 seconds per batch. Using a slotted spoon, transfer to paper towels to drain.
Combine vinegar, lemon juice, water, mustard, salt, anchovy fillets, garlic, and egg yolk in a blender. Process until smooth. With blender running, slowly add olive oil until thickened. Transfer dressing to a bowl stir in pepper and ¼ cup of the grated cheese.
Combine romaine hearts, croutons, and remaining ¼ cup grated cheese in a large bowl drizzle with ¾ cup of the dressing, and toss gently to coat. Divide lettuce mixture among 4 plates sprinkle with capers and shaved cheese. Serve with remaining dressing on the side.
Rate or Review
Reviews (3 reviews)
The best croutons we've ever eaten. My husband munches on them like popcorn. I used a sourdough boule, removed the crust and tore rather than cut the bread. This takes longer to brown but we love the texture. (This will take all the butter.)
So simple and they taste great. I haven't purchased pre-made croutons since. And cheap bread works best!
These croutons are fabulous. I will u se a little less butter t he next time though!