Crunchy Garlic Croutons Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
• Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

Steps:

• Toast the bread.
• Crush the garlic and mix into the butter.Spread the butter on the toast while it is still warm so that it will absorb the garlic butter.
• Put them under the grill until golden brown and crisp.
• Spinkle a handful on soup.Enjoy!

Steps:

• Position a rack in the lower third of the oven and preheat it to 350°F/180°C/gas 4.
• Toast the baguette slices very lightly in a traditional toaster or toaster oven. Allow to cool. Mix the oil, garlic, and salt together in a small bowl. With a pastry brush, brush both sides of the toast with this mixture, and then cut the slices into 1/2-in/12-mm cubes. Transfer the cubes to a rimmed baking sheet and bake until they are golden brown and crispy, 10 to 15 minutes, turning once. Allow to cool completely before using. Store any leftovers in an airtight container for up to 5 days.

Steps:

• Croutons:.
• Preheat oven to 180c.
• Trim crusts from bread & cut bread into small cubes.
• Gently fry garlic in the olive oil without browning.
• Toss, stir or shake so that all surfaces come in contact with the garlic oil.
• Place on a foil lined tray & bake for about 8 minutes or until a pale gold color.
• Remove & allow to cool & crisp.
• Salad:.
• Combine vinegar & oil, salt & pepper & marinate the mushrooms for a few minutes.
• Place the lettuce into a salad bowl, add the mushrooms & dressing, then toss well.
• Add your garlic croutons and toss again.
• Serve immediately.

Steps:

• Cut crust from bread and discard the crust.
• Brush both sides of each slice of bread with olive oil, melted butter or margarine.
• Slice bread into 1/2-inch strips; turn and cut crosswise into 1/2-inch cubes.
• Optional:.
• Place bread cubes in a plastic zipper bag; sprinkle with dry salad dressing mix to act as dry seasoning. Securely seal bag and shake, coating bread cubes with dry salad dressing mix.
• Spread cubes flat on baking sheet. Preheat oven to 325°F Bake for 20 to 30 minutes, or until golden brown. Remove from oven and cool on baking sheet.
• Note: For bigger croutons, use "Texas Toast" style bread and slice into larger 3/4-inch cubes.

Steps:

• Preheat oven to 375 degrees.
• Tear bread into bite-size pieces and place in a large bowl. Add garlic and oregano. Drizzle with olive oil and season with salt; toss to combine.
• Place croutons on a large rimmed baking sheet; bake for 20 minutes. Stir and continue to bake until croutons are golden brown and crunchy, stirring every 5 minutes, about 35 minutes total.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
• Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a pot over medium heat.
• Cut each bread slice into 16 cubes; add bread cubes and garlic powder to melted butter. Stir to coat. Transfer coated bread cubes to the prepared baking sheet.
• Bake in the preheated oven until crispy, 8 to 10 minutes.