Wednesday, May 18, 2011

Spiced Croutons

You can almost never go wrong with bread. Take bread and cook it in oil and spices and I dare you to find an unhappy eater at the table. If you do find one, kick that person out, they are clearly insane :)
Close family friends introduced me to homemade croutons a few years ago and I have never looked back. Imagining looking back at store bought croutons is a funny image.
People think croutons are just for salad, but oh NO, they are so much more. They are great additions to soup, especially the homemade variety. Also homemade crouton+a good piece of cheese+ a good piece of fruit x a toothpick = delicious surprising appetizer.

I will try to make a variety of croutons, I already posted my garlic crouton, to see that recipe click here: Garlic Croutons

So easy to make, its a great way to impress guest. A good hard top bread is best, sourdough croutons are unbelievable, but the crusty fresh baked french bread in the bakery at the supermarket is cheap and works great as well.
Again, TRY not to eat them all before they reach the salad. This has happened to someone I know very well. *cough* me clearly *cough*.

Spiced Croutons

The Goods: Makes four cups
1 loaf(about four cups) of hard top bread, sliced into 1/2 cubes
3 tablespoons of olive oil
1/4 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon paprika
1/8 teaspoon Cayenne

The Deal:
1. Place oil and all the spices in a small bowl and whisk until blended. Pour spiced oil in a large 12 inch saute pan on medium heat. Place bread into the pan and coat with the spiced oil. Saute, stirring occasionally to ensure even browning until the bread is lightly browned and crunchy about 10 minutes.

Serve immediately or store in a airtight container for up to 48 hours. They really are best fresh, so eat them promptly if possible!

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