MI Local Foodbeet is here to help YOU learn how easy it is to eat local in Michigan: recipes, food preservation instructions, store locations, restaurant reviews, and more. Although I occasionally receive unsolicited discounts or samples, the opinions in the blog posts are my own.
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Tuesday, January 29, 2013
In 2011, I posted instructions for making baked croutons and bread crumbs. While
I still use this recipe, I sometimes need croutons
faster than it allows. Below are instructions for what I do to make quicker
1.Cut bread slices into cubes until you have 2
cups of them.
2.Warm about 3 Tablespoons of extra virgin olive
oil in a large cast iron skillet. (I used 2 Tablespoons of my Garlic Confit oil
and 1 Tablespoon of plain EVOO.)
3.Add the bread cubes to the oil when it is hot.
4.Sauté the cubes, stirring frequently, until they
are browned on all sides.
5.Remove the croutons from the skillet, cool, and
It also works for toasts when I cut the bread slices into
quarters. Use more oil as needed, because the larger pieces soak up more.