Sunday, June 21, 2009

Sourdough Croutons

There's a new "Farm Stand" in West Tisbury (where Bananas used to be). It's really more of a little gourmet market than a farm stand, but enough potatoes vs. puh-tah-toes. Anyway, I stopped in today and noticed their selection of day-old bread. They had a gorgeous loaf of Sourdough so I decided to make croutons with the sourdough and some of the rosemary that's growing in the Blue Lemon garden. Day-old bread is great for croutons because it's already a little dry.

Click on the picture below for an up-close...

These croutons are SO good. They're crispy but still chewy and just ridiculously good. I could eat a whole bowl of them without a salad in sight but, then again, isn't that the point of croutons? Give these a try... definitely worth it.

Ingredients:
Loaf of day-old bread
Rosemary
Olive oil

Preparation:
1. Slice the bread into 1-inch slices, then into 1-inch strips, then into 1-inch cubes. Don't be OCD about it. They're homemade, so rustic is encouraged!
2. Toss the croutons in olive oil and sprinkle with fresh rosemary and a pinch of salt.
3. Heat a large skillet over medium-low heat. In two batches, toast the croutons until they're golden brown, tossing frequently so they get evenly toasted.

*4. Try not to eat them all before dinner.

3 comments:

  1. Haha I love the OCD note...
    I'm not sure if I could follow step 4 - especially if it's sourdough

    ReplyDelete
  2. Thanks, Sean! I actually just made Panzanella with these again tonight! I agree... step 4 demands more willpower than I can usually muster. Thanks for your comment and thanks for visiting our site!
    - Anna

    ReplyDelete

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