Rosemary Crostini Croutons Recipes

ROSEMARY CROUTONS

Steps:

• Cut bread slices into small cubes and toast in a hot pan with oil for about 3 minutes while turning over occasionally until golden brown.
• Meanwhile, peel garlic and chop finely. Rinse rosemary, shake dry, wipe and chop finely. Add garlic, rosemary and butter to the pan, fry another 1-2 minutes and season with salt and chili powder. Remove from pan and let cool on paper towel.
• If desired, store croutons in small plastic bags.

OLIVE ROSEMARY CROSTINI

Steps:

• Heat 2 cloves garlic in oil over low heat in a small skillet. Char bread slices under hot broiler to brown on both sides. Dab charred bread with garlic oil using a pastry brush. Place reserved oil in a small bowl with chopped olives. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves. Finely chop garlic and herb mixture. Combine garlic-herb mixture with olives and oil in a small bowl. To assemble crostini, spread olive tapenade on toasts and enjoy!

CAULIFLOWER SOUP WITH CHIVE OIL AND RYE CROSTINI

Steps:

• For chive oil and crostini:
• Set a coffee filter in a glass; set aside. Blanch chives for 10 seconds in a medium saucepan of boiling salted water. Transfer to a medium bowl of ice water to cool. Squeeze chives dry; coarsely chop and place in a blender. Add 3/4 cup oil; purée until smooth. Pour through coffee filter; let drain for 3 hours at room temperature, or overnight in refrigerator (do not press on solids). DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.
• Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Brush bread slices (or toss bread cubes) with 1 tablespoon olive oil; toss with rosemary sprigs. Transfer to prepared sheet; bake until crisp, about 12 minutes. Let cool completely. Discard rosemary sprigs. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• For soup:
• Preheat oven to 350°F. Place whole cauliflower head in a large baking dish, rub with 4 tablespoons butter, and season with salt. Add 1/2 cup water to dish. Bake uncovered, tenting with foil if cauliflower begins to brown, until a knife inserted into the core meets no resistance, about 1 1/2 hours. Remove cauliflower from oven; let cool. Coarsely chop and set aside.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, about 15 minutes. Add cauliflower and 4 cups water. Simmer until cauliflower is very soft, about 10 minutes. Let cool slightly. Working in batches, purée in a blender until very smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill.
• Return soup to pot and bring to a simmer, adding more water if too thick. Season with salt. Remove from heat and whisk in remaining 6 tablespoons butter and cream. Serve warm in shallow bowls. Rest crostini on edge of each bowl or scatter croutons over; drizzle with chive oil.

ROSEMARY GARLIC CROUTONS FROM ST. AUGUSTINE

Steps:

• Trim the crusts from the slices of bread.
• Cut into 1/2 inch (1cm) cubes.
• Keep aside.
• Heat oil in a skillet or frying pan on moderately low flame.
• While the oil is heating, crush the clove of garlic and rosemary, separately, using your mortar and pestle.
• You can also crumble the rosemary between the palms of your hands if you like.
• I personally like to crush it to bring out the flavour to the fullest.
• Now, add the crushed garlic to the moderately hot oil and cook for a minute, stirring continuously until it is golden.
• Remove the garlic.
• Toss in the bread cubes and crushed/crumbled rosemary.
• Cook these awesome croutons, tossing lightly, until they are lightly browned all over.
• Sprinkle with salt to taste.
• Remove from the skillet or pan and transfer onto paper towels to drain.
• Serve over soup (if they last that long!).

ROSEMARY AND GOAT CHEESE CROSTINI WITH WALNUTS AND HONEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place baguette slices on a baking sheet. Spread a thin layer of goat cheese over slices. Sprinkle rosemary on top.
• Bake in preheated oven until crispy at the edges, about 10 minutes.
• Toast walnuts in a skillet over medium heat, stirring constantly, about 5 minutes.
• Sprinkle walnuts on top of baguette slices; drizzle lightly with honey.