Croutons have a fascinating origin that dates back to ancient civilizations, where the clever use of leftover bread was a practical response to food waste. In those early days, bread was a staple food, and toasting the remnants not only preserved them but also transformed them into a delightful and crunchy accompaniment. Over centuries, this simple practice evolved, and croutons became cherished components in various culinary traditions around the world.
Today, croutons are celebrated for their ability to elevate the nutritional value of salads and soups. When added to a fresh salad, they provide a satisfying crunch that complements the crisp greens and vibrant vegetables, while also contributing essential nutrients, particularly when made from whole grain or artisan breads. In soups, they add texture and flavor, turning a simple dish into a gourmet experience.
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PREPARATION: 10 minutes – makes 8 servings
EQUIPMENT: French Chef Knife, Kitchen Machine food cutter, 11-inch gourmet skillet
INGREDIENTS
- 2 tablespoons of unsalted butter
- 1 tablespoon basil chopped fine.
- 1 teaspoon fresh parsley chopped fine.
- ½ teaspoon ground black pepper
- 4 slices of toasted bread, cubed.
- 2 tablespoons grated Parmesan cheese grated #1 cone.
Melt butter in a gourmet skillet over medium heat at 275ᵒF. Add basil, parsley, and pepper.
Place cubed bread in a Ziplock bag with Parmesan cheese. Pour the butter mixture over the bread and shake to coat.
NOTE: You can store Croutons in a plastic bag in the refrigerator for up to one week.