Croutes Recipes

GARLIC CROûTES

Steps:

• Preheat the broiler. Line a baking sheet with foil. Place the bread slices on the baking sheet and brush bread on both sides with olive oil. Broil on both sides until lightly golden. Rub cut side of garlic over one or both sides of the toasted bread.
• Variations: Cheese Croûtes Omit the olive oil and garlic. Mix 1/2 cup grated cheese (such as sharp Cheddar or Pecorino-Romano) and 2 tablespoons softened butter together until smooth in a small bowl. Season with salt, pepper, powdered mustard, and cayenne pepper so the mixture is spicy. Broil the bread, as above, on one side until toasted. Turn the slices over, spread the top with cheese butter, dividing evenly, and broil again until the tops are golden brown.

CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

CROUTES

Steps:

• Heat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Using a round cookie or oval cutter, cut bread into eight shapes, each just larger than a poached egg. Brush both sides with butter or oil. Bake, turning once, until light golden brown and crisp, about 15 minutes.

CREAM OF LENTIL SOUP WITH CHORIZO CROUTES

Steps:

• Soak the lentils in cold water for 2 hours. Drain the lentils, and put them in a pot with the carrot, onion, bay leaf, thyme sprig, and stock. Cover the pot and simmer until very tender, about 45 minutes.
• Discard the herbs, and let the lentils cool somewhat, then puree in a blender along with the vegetables, working in 2 batches to avoid an explosive mess.
• Cook's Note: Remember that if you put something too hot into a blender you may crack it.
• For a very smooth soup, strain it, although it's not necessary. Add salt and pepper, to taste, along with a squeeze of lemon if you like. Gently reheat the soup.
• Heat the olive oil in a small frying pan, and saute the chorizo slices until they curl, about 30 seconds. Turn and fry another 15 seconds. Serve the soup with the chorizo rounds on top and with some of the now bright-orange cooking oil spooned around.

CROUTONS

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the butter, olive oil, oregano and garlic salt. Toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.

GARLIC CROUTES

Steps:

• Halve garlic. Cut six 1/3-inch-thick slices from middle of loaf and brush bread with oil. Lightly oil a well-seasoned ridged grill pan and heat over moderately high heat until hot but not smoking. Grill bread until golden brown on both sides. Immediately rub bread on 1 side with cut side of garlic and sprinkle with salt.

CHEESE CROUTES

Steps:

• On rimmed baking sheet, lightly toast bread in 500F oven, turning halfway through cooking time, about 6 minutes.
• Remove from oven; sprinkle with 3 tablespoons of the wine.
• In large bowl, beat egg, egg yolk, garlic, flour and cayenne until smooth. Whisk in remaining wine; mix in cheese.
• Top bread with cheese mixture; sprinkle with freshly ground pepper.
• Return to oven; bake until golden, about 10 minutes.

SALMON EN CROUTE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and 1 teaspoon garlic; cook and stir until mushrooms are soft, about 5 minutes. Season with salt and black pepper. Transfer onion and mushroom mixture to a small bowl.
• Heat remaining 1 tablespoon oil in the same skillet. Add remaining 1 teaspoon garlic; cook and stir until fragrant, about 30 seconds. Add spinach; cook and stir until wilted, 3 to 5 minutes. Season with salt and black pepper. Transfer to another bowl.
• Preheat oven to 350 degrees F (175 degrees C). Line a glass baking dish with parchment paper.
• Dust work surface with flour. Lay 1 puff pastry sheet out on work surface. Spread onion and mushroom mixture evenly across pastry, leaving a 1/2-inch border. Center salmon on top. Sprinkle paprika over salmon and top with wilted spinach. Cover with second puff pastry sheet. Fold over and crimp edges to seal. Brush top with beaten egg. Transfer to baking dish.
• Bake in the preheated oven until pastry is golden, 40 to 45 minutes. Remove and let stand for 5 minutes. Slice into 4 portions.
• Whisk mayonnaise, lemon juice, Dijon mustard, and dill together in a small bowl. Spoon sauce onto 4 plates and place a piece of salmon on each.

WINTER MINESTRONE WITH PESTO CROûTES

Steps:

• Heat the olive oil in a large pan, add the onion and lardons or bacon and fry for about 5 mins until the onion is starting to brown. Tip in the carrots, celery, potato and garlic, stir well and cook for a few minutes.
• Add the tomatoes, stock and sage, and bring to the boil, stirring. Reduce heat to simmer and cook partly covered for 30 mins, stirring in the cabbage after 15 mins. Drain and rinse the beans and add to the pan with the parsley. Season and serve with pesto croûtes, see right, or crusty bread.
• For the pesto croûtes: Cut 3-4 slices of crusty bread into chunks, about 2cm thick. Tip into an ovenproof pan. Mix the olive oil and pesto, then add to the bread, tossing it with your hands until the croûtes are evenly coated. Bake in a moderate oven for about 10 mins until crisp.

CROUTES AUX CHAMPIGNONS (MUSHROOMS ON TOAST)

Steps:

• Preheat broiler.
• Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates.
• Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened.
• Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese.
• Place the toasts under the broiler, just until the top starts to brown. Serve immediately.