Croutons With Parmesan Recipes

PARMESAN CROUTONS

Steps:

• Preheat the oven to 375°F. Spray a rimmed baking sheet with nonstick cooking spray. In a large bowl toss the bread cubes with the olive oil, Parmesan, garlic, and salt and pepper.
• Spread the croutons on the baking sheet, leaving some space between them. Bake for about 8 to 10 minutes, until the outside in lightly browned and crisp. The middle should still be a bit soft. Remove them from the pan and cool.

GARLIC-PARMESAN CROUTONS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet.
• Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.

CRISPY GARLIC PARMESAN CROUTONS

Steps:

• Gather the ingredients.
• 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.

WILD ARUGULA SALAD WITH GARLIC CROUTONS, SHAVED PARMESAN, AND LEMON

Steps:

• Preheat oven to 400°F. Rub crust of bread with garlic clove. Tear bread into 1-inch pieces and place in large bowl; toss with 1/4 cup olive oil. Sprinkle bread lightly with salt; arrange in single layer on rimmed baking sheet. Bake until golden and crisp around edges, about 10 minutes. Cool. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Place arugula in large bowl. Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired. Sprinkle with salt and pepper. Add 2/3 of croutons and half of Parmesan cheese and toss. Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve.

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.

HERBED GARLIC AND PARMESAN CROUTONS

Steps:

• In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.

CROUTONS WITH PARMESAN

Steps:

• Preheat oven broiler.
• Rub the bread's crust all over with the garlic clove.
• Slice the bread on the bias 1/4 inch thick. Arrange the slices in a baking dish, brush with the oil and sprinkle with Parmesan cheese.
• Place under the broiler until golden brown on one side. Turn and brown lightly on the reverse side.

ROASTED TOMATO SOUP WITH PARMESAN CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• Measure out 2 tablespoons of the reserved tomato juice and olive oil mixture from the Meal Prep Roasted Tomatoes. Place the bread on a rimmed baking sheet along with the leaves from 1 sprig of the reserved roasted rosemary and 1/2 teaspoon salt. Sprinkle with the reserved tomato-oil mixture and toss. Spread the bread out evenly and bake until brown and crispy, about 10 minutes. Immediately toss with the Parmesan; the residual heat will melt the Parmesan to the croutons. Set aside.
• While the croutons bake, remove and reserve the roasted garlic and remaining rosemary sprigs from the roasted tomatoes. Add the tomatoes with the remaining tomato juice and olive oil mixture to a blender with the leaves from the reserved rosemary sprigs. Set aside.
• Set a medium saucepan over medium heat and add the olive oil. Mince the reserved garlic. When the oil is hot, add the shallots and garlic and saute until the shallots soften and just begin to brown, 2 to 3 minutes; season with a pinch of salt. Transfer the mixture to the blender and blend on high speed until smooth.
• Pour the tomato mixture back into the saucepan and stir in the stock. Bring the mixture to a simmer over medium-high heat. Simmer until heated through, 8 to 10 minutes. Season the soup with 2 teaspoons salt. Stir in the cream, reduce the heat to medium-low and gently simmer 3 to 4 minutes. Turn off the heat, stir in the lemon juice and add more salt to taste. At this point, you can cool the soup completely and store in an airtight container in the refrigerator for up to 4 days or freeze for 2 to 3 months.
• When ready to serve, ladle the hot soup into bowls and top with the croutons, pepper and torn basil leaves.
• Preheat the oven to 425 degrees F.
• Toss together the tomatoes, olive oil, rosemary sprigs, garlic, 1 tablespoon salt and 1/2 teaspoon pepper in a large bowl until everything is evenly coated. Divide between 2 rimmed baking sheets and bake until the garlic begins to brown and the tomatoes just begin to burst, about 25 minutes. Let cool completely.
• Transfer the tomatoes, garlic, rosemary sprigs and tomato juice-olive oil mixture to an airtight container and refrigerate up to 4 days. Use these tomatoes to make soup, serve with eggs for breakfast, add to sandwiches or make into a pasta sauce for dinner.

BAKED CHICKEN PARMESAN CASSEROLE RECIPE

Steps:

• Pour the olive oil in the bottom of a 9x13" baking pan and spread around so that it covers the entire surface. Add crushed garlic and red pepper flakes and spread it around so it is easily distributed.
• Place whole chicken breasts in the pan. Pour marinara sauce on top of the chicken. Sprinkle basil on top of sauce. Sprinkle half of the cheeses on top of the basil. Dump all the croutons on top of that. Finish it off with the other half of the cheese.
• Bake at 350 degrees for 40- 55 minutes (it depends on how large your chicken breasts are- mine cooked for about 50 minutes).
• Let stand for about 10 minutes after you pull it out of the oven and serve!

GARLIC PARMESAN CROUTONS!

Steps:

• Adjust oven rack to the center postion in your oven and heat to 350*F.
• Whisk the oil, garlic, salt and Parmesan cheese together in a large bowl. Add the bread cubes and toss until thoroughly coated.
• Spread the bread cubes onto a baking sheet and bake until golden brown, about 20-25 minutes.
• Allow the croutons to cool to room temperature before serving. Enjoy!
• Note:.
• This recipe makes enough for at least two large salads(2-3 quart salad). Any leftovers will keep in an airtight container or ziplock bag for about 1 week.

POLENTA CROUTONS WITH PARMESAN

Steps:

• In a medium pot, bring the water to a boil. Reduce the heat to medium low, and pour in the cornmeal, stirring constantly. Simmer for about 10 minutes, stirring often, until the mixture is thickened. Remove from the heat, and stir in the cayenne, salt, olive oil and black pepper.
• Transfer the polenta to a greased 8X8 baking pan. Spread the polenta evenly with a spatula or knife. Sprinkle with grated Parmesan cheese. Leave to cool.
• Cut the polenta into small cubes. Line a baking sheet with parchment paper. Gently transfer the cubes to the baking sheet. Bake in a 450 degree oven for about 30 minutes, or until the croutons are crisp and golden. You may want to flip the cubes onto their sides part way through the baking time to ensure they brown evenly.

GARLIC CROUTONS WITH PARMESAN CHEESE

Steps:

• Preheat oven to 425 degrees.
• Rub the crust of the French bread with the garlic cloves. Cut the bread into slices 1/2-inch thick, then brush one side with the olive oil.
• Grind some black pepper over the bread and sprinkle each slice with Parmesan cheese.
• Place the bread slices on a baking sheet in the oven. Bake until they are golden brown, about 10 minutes or less. After ladling the soup into bowls, top each serving with slices of bread.