Quick And Easy Homemade Croutons

Quick And Easy Homemade Croutons. The end of summer is nearing and what better way to finish it out than with a flavorful salad straight from the garden. My Panzanella salad with a dijon vinaigrette is fantastic. It’s tangy and sweet with lots of crunchy vegetables and of course Croutons! Panzanella is a traditional Italian “bread salad.” For the full recipe on how to make it click the link. Now, these crispy croutons are so easy to make and so much better than the bagged stuff. You can use them in your next soup or salad recipe and create something magical. Just chop, cube and brown in the oven, and about fifteen minutes later you’ll have golden chewy and crispy croutons! Try it with cornbread for a yummy alternative. What’s your favorite way to eat croutons? Comment below.

 

Enjoy!

Xo- Ayesha

Quick And Easy Homemade Croutons

Quick And Easy Homemade Croutons

1/2 cup extra virgin olive oil
One long baguette, cut into 1-inch cubes (about 6 cups)
One teaspoon salt
1/4 teaspoon garlic powder, optional

Preheat oven to 375 degrees.

In a large bowl add bread cubes, salt, and garlic powder. Drizzle with olive oil over the bread and combine well until coated and the bread absorbs olive oil.

Spread cubes of bread onto a baking sheet. Drizzle with olive oil. Bake in a preheated oven for 15-20 minutes until golden all around. Remove from oven and allow to cool.

Jalapeno Cornbread Croutons

Happy Monday everyone! Today I wanted to share a basic cornbread recipe that transforms into a delicious topping for your next favorite soup, salad and more. Jalapeno cornbread croutons! I just throw a little jalapeño into the cornbread mixture a little heat. But you can omit that step if you are not a fan of it. You can even make your cornbread a couple of days ahead of time. Its then cubed and baked off until crisp croutons are created. Crispy and buttery with a touch of heat. An irresistible combination. The croutons while crisp on the outside are nice and chewy inside. I’ve used these to top Caesar salads, chowders and of course my game day chili! what do you like to eat with cornbread? Share below.

Enjoy,

Xo-Ayesha

Jalapeno Cornbread Croutons

2 cups jalapeno cornbread, cubed.
2 Tablespoons butter, melted.

Preheat oven to 400 degrees.

Add croutons to a large bowl.

Drizzle with butter and toss.

On a large rimmed baking sheet evenly distribute croutons.

Bake in the oven for about 15-20 minutes or until golden brown and crispy.

Serve warm over soup, salad, or chili.

Basic Cornbread

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
One tablespoon baking powder
One teaspoon salt
1 cup milk
1/3 cup canola oil
One large egg, lightly beaten.
One tablespoon jalapeno, finely diced. (optional)

Preheat oven to 400 degrees.

In a large bowl combine all of your dry ingredients and mix well.

In a small bowl add milk, oil, egg and mix well.

Add wet mixture to dry and combine well. You can now add your jalapeño if you choose to.

Pour into a buttered pan or cast iron skillet and bake for 20-25 minutes or until pick comes out clean.