Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Garlic Croutons

From the book China Moon Cookbook by Barbara Tropp

Serve with Strange-Flavor Eggplant.

Introduction

A dense baguette coupled with a good oil makes for a great crouton. Croutons are most flavorful on the day they are toasted; after 2 or 3 days, they taste stale.

Ingredients

	1	day-old baguette (about 2 feet long, weighing ½ pound)
	~	Scant ¼ cup corn or peanut oil
	1	large clove garlic, smashed

Steps

With a serrated knife, cut the baguette crosswise into ¼-inch-thick rounds. If you’re working a day in advance, leave them in a covered bowl at room temperature; in spite of the cover, they’ll firm up. Or, if you’re wanting to bake them in several hours, spread them on a rack to dry a little.
Combine the oil and garlic. Let stand 30 to 45 minutes to infuse the oil, then discard the garlic.
Preheat oven to 350 degrees. Move a rack to the middle position.
Arrange bread rounds side by side on a baking sheet. Brush the tops lightly with the infused oil. Bake until light gold, 8 to 10 minutes, turning the baking sheet midway for even coloring.
Let the croutons cool on the baking sheet. For the best flavor, use shortly after toasting. Store leftovers in an airtight container at room temperature and use within 1 to 2 days.

This content is from the book China Moon Cookbook by Barbara Tropp.

Strange-Flavor Eggplant

Stir crazy

How to make killer stir-fry sauces

Velvet Chicken with Asparagus

Vegetarian Delight

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.