Scatter these buttery croutons over a classic Caesar salad or onto a creamy soup for a dash of crunch.
Yields about 4 cups.
4 large slices white sandwich bread, cut into 3/4- to 1-inch pieces (about 4 cups)
3 oz. (6 Tbs.) unsalted butter
2 large cloves garlic, smashed and peeled
Position a rack in the center of the oven and heat the oven to 350°F.
Put the bread cubes on a large rimmed baking sheet. Melt the butter in a 1- to 2-quart sauce pan over medium-low heat. Add the garlic, mashing it gently with the back of a wooden spoon, and raise the heat to medium. Cook, stirring occasionally, until the butter is fragrant (the garlic may start to brown around the edges), 3 to 4 minutes. Remove from the heat and discard the garlic. Drizzle the butter over the bread cubes. Toss with your hands until the cubes are evenly coated. (Don’t worry if some crumble.) Spread them in a single layer and sprinkle with 3/4 tsp. salt. Bake until the croutons are a deep golden-brown, 15 to 17 minutes. Let cool completely. (You can store the croutons in an air-tight container for up to 2 days or freeze for up to 3 weeks.)
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 104
, pp. 31
March 4, 2010