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Recipe

Sautéed Croutons

Scott Phillips

Yield: Yields 2 to 3 cups.

Try this method on irregularly sized pieces from a rustic, airy loaf like ciabatta, or little squares of pita bread.

Ingredients

  • 2 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • 1 large clove garlic, crushed and peeled
  • 4 oz. (2 to 3 cups) bread cubes
  • 1/2 tsp. kosher salt

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 80
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 10
  • Sodium (mg): 220
  • Carbohydrates (g): 7
  • Fiber (g): 0
  • Protein (g): 1

Preparation

  • In a 10-inch or larger skillet, heat the butter and oil over medium-low heat. When the butter is melted, add the garlic clove, mashing it and breaking it up slightly with a wooden spoon, and raise the heat to medium. Cook until the garlic just begins to turn brown, 1 to 2 minutes. Discard the garlic and add the bread cubes and salt. Toss to combine and cook, stirring frequently, until the bread is crisp and well browned on all sides, 4 to 6 minutes. Transfer to a plate lined with paper towels to let cool.

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