Makes enough to garnish 12 servings Makes enough to garnish 12 servings
If you’re like me, you grew up thinking of croutons as those little pre-toasted bread squares that come in a bag or a box coated with all kinds of fake seasonings. Well, it turns out that in French cuisine they’re rounds of freshly baked bread (anything from a baguette to country or peasant bread), toasted and spread with any number of toppings.
Croutons are one of my favorite ways to add crunch and flavor to a dish with little work, an almost endlessly adaptable platform for herbs, cheese, and other flavorful embellishments. In some cases, you might want to place a few croutons in the bottom of a bowl and pour soup on top; in others, you might want to serve them alongside the main event, passing them on a platter.
1 loaf country or peasant bread, about 1 pound, halved lengthwise down the middle and cut into 1-inch slices
About 6 tablespoons unsalted butter, at room temperature
2 to 3 tablespoons chopped fresh herbs (such as thyme, parsley, marjoram, or a combination)
Coarse salt
Freshly ground black pepper
1. Preheat the broiler.
2. Lay the slices of bread on a baking sheet and spread with butter. Broil in the oven until browned, about 2 minutes, then turn, butter the other sides and brown for 2 minutes. Top each slice with some herbs and season with salt and pepper. Place under the broiler until the herbs are baked in and fragrant, about 1 minute.
3. If not serving immediately, let cool, cover and keep the croutons at room temperature for up to 2 hours. Reheat briefly on a baking sheet in a 200°F oven just before serving.
Add to: Pasta and Bean Soup, Mushroom, Barley, and Sage Soup, Mushroom Stew.
VARIATIONS
Follow the recipe for Herbed Croutons (above), substituting 1 cup grated Gruyère or Parmesan for the herbs.
Add to: Pasta and Bean Soup, Spinach, Parmesan, and Garlic Soup.