Croutons With Tapenade Recipes

CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

BEST CROUTONS EVER

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.

CAESAR SALAD WITH HOMEMADE TAPENADE CROUTONS

Steps:

• 1. Preheat the oven to 350°F.
• 2. Make the croutons: In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss, coating all the croutons.
• 3. Arrange the croutons in a single layer on a baking tray and bake until golden, turning to brown all sides. Cool and store in a cool, dry place.
• 4. Make the salad: Trim the lettuce and toss with some of the Caesar Vinaigrette . Arrange on salad plates and sprinkle with a little Parmesan cheese, if desired.
• 5. Spread one side of your croutons with a thin layer of the Black and Green Olive Tapenade . Arrange atop the salads and serve immediately.

BLACK AND GREEN OLIVE TAPENADE

Steps:

• In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.
• To prepare ahead:
• Tapenade will keep up to 1 week, refrigerated, in a covered container.

CROUTONS WITH TAPENADE

Steps:

• Finely chop 1 garlic clove in processor. Add olives, anchovies, capers, thyme and rosemary. Process until almost smooth. Add lemon juice. With machine running, gradually add 4 tablespoons olive oil. Blend mixture until smooth. Season tapenade to taste with pepper. Transfer to small bowl.
• Preheat oven to 350°F. Arrange bread slices on 2 baking sheets. Bake bread until crisp and golden brown, about 15 minutes. Rub remaining 2 garlic cloves over 1 side of each crouton. Lightly brush croutons with remaining 2 tablespoons olive oil. Serve croutons warm or at room temperature with tapenade. (Can be prepared 3 days ahead. Cover tapenade and refrigerate. Cool croutons completely; store in airtight container at room temperature.)

TAPENADE

Steps:

• Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste.

CROUTONS

Steps:

• For a quick bite to eat, or when a few guests are about to arrive and I want to have a little something ready, a crouton is the first thing I think of. Croutons, croutes, crostini, toast, and bruschetta are all names for variously sized pieces of bread, usually toasted or grilled, sometimes dried out in the oven, sometimes fried. A bruschetta is a thick piece of bread that is grilled over an open fire, or toasted, and rubbed with garlic and drizzled with olive oil, to be served either as is or piled high with juicy tomatoes and basil. Croutons, crostini, and toasts usually refer to thin slices of bread, but croutons can also be small pieces of bread cut into cubes or torn in irregular pieces and either toasted or fried in butter or olive oil and used to garnish a soup or a salad.
• Any good-quality bread will make a good crouton. A thick slice of a big round, country-style loaf grilled and drizzled with green olive oil makes a distinctly different crouton than a thin triangular toasted slice of dense white bread with its crusts cut off, brushed with melted butter, and one point dipped in chopped parsley before serving. The croutons I make most often are sliced from a big round loaf of levain bread. They're usually not uniform sizes and I always oil them after toasting, just after I've rubbed some garlic on them.
• Roughly torn pieces of bread (what's sometimes called pulled bread), toasted in the oven and tossed in oil, make good croutons for a salad.
• Baguettes are handy for croutons because they can be easily sliced into regular rounds or cut on the diagonal into long ovals, which are good for dipping into fava bean purée or tapenade.
• For croutons that are more evenly browned and crunchier and that have a more fried taste, oil or butter the bread slices before you cook them. Small croutons can be tossed in a bowl with oil or melted butter before going into the oven. Place larger, flat croutons in a single layer on a baking sheet, brush with oil or butter, and bake at 350°F until they just start to turn golden at the edges. Keep an eye on them; the timing will vary greatly, depending on the kind of bread used, how dry it is, and how thick it's cut. For a tasty garnish to a soup or salad, toss croutons hot out of the oven with chopped garlic and herbs.
• Fry little cubed croutons in butter to strew atop a delicate puréed soup. Use enough butter to coat the pan generously, adding more as it is absorbed by the croutons, stirring or tossing frequently over medium heat until the croutons are golden brown.
• To grill slices of bread, place them on the grill rack over a bed of medium-hot coals for a minute or two on each side. The bread should have nice charred marks from the grill and be golden brown here and there. I rub the slices with a clove of garlic and drizzle olive oil over the bread after it's grilled.
• Croutons taste best when they are made fresh, but the bread can be cut in advance. Wrap the bread slices in a kitchen towel to keep them from drying out (croutons tend to warp and curl up if left uncovered). When ready to serve, the bread can be quickly laid out and toasted.

HOMEMADE CROUTONS

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.

TUNA TAPENADE

Steps:

• Make sure that there are no pits mixed in with your olives.
• Turn on a food processor fitted with the steel blade and drop in the garlic. When finely chopped and adhering to the sides of the machine, stop the machine and scrape down the sides of the bowl. Add the remaining ingredients except the tuna and puree to a smooth paste. Scrape down the sides of the bowl and add the tuna. Process until you have a smooth paste. Add freshly ground pepper to taste. Transfer to a bowl and refrigerate, covered, until ready to use.