Best 2 Olive Croutons Recipes
Crispy and golden brown, olive croutons are a delicious and versatile addition to any meal. Made from stale bread that would otherwise go to waste, they are a great way to use up leftovers and add a touch of flavor and texture to salads, soups, and stews. Whether you prefer them plain, with a sprinkle of herbs, or tossed in a flavorful dressing, olive croutons are sure to elevate your next dish. With just a few simple ingredients and a little time, you can easily make your own homemade croutons that are far tastier and healthier than store-bought varieties.
Let's cook with our recipes!
CUCUMBER-TOMATO SALAD WITH SEARED HALLOUMI AND OLIVE OIL CROUTONS
This recipe, inspired by the Greek horiatiki salad, illustrates the power of good, fresh olive oil to make a dish taste bright and rich - and never oily. It's used here to toast the croutons, to infuse garlic into the dressing and to distribute the sweetness of ripe tomatoes throughout the salad. Finally, use it to pan-fry slices of halloumi and make this a vegetarian main course.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings, vegetables, appetizer, main course, side dish
Time 40m
Yield 6 to 8 servings as an appetizer, 4 to 6 servings as an entree
Number Of Ingredients 12
Steps:
- Make the croutons: Heat oven to 400 degrees. Cut each slice of bread into 1-inch-wide strips. Tear each strip into 1-inch pieces, removing the crust as you go if it is very thick. Transfer to a large baking sheet (or use 2 sheets, if necessary to prevent crowding). Drizzle with olive oil and toss until evenly coated.
- Bake until golden brown and crunchy on the outside, 18 to 22 minutes, rotating the baking sheet and turning the croutons halfway through so they brown evenly, and checking them every few minutes. Taste and adjust the seasoning with a light sprinkling of salt, if needed. Let cool on the baking sheet.
- Make the salad: In a colander in the sink, toss the cucumbers with about 1/2 teaspoon salt. Place a bag of ice cubes or an ice pack on top to chill and firm the cucumbers. Let drain while you prepare the other ingredients.
- In a large bowl, combine the tomatoes with about 1/2 teaspoon salt. Toss and set aside while you prepare the other ingredients.
- Slice the halloumi about 1/4-inch thick, then cut into bite-size strips. Smash and peel the garlic cloves and combine with 1/2 cup extra-virgin olive oil in a small bowl to steep.
- Pour off excess liquid from the bowl holding the tomatoes. Add drained cucumbers, red onion or scallions, fresh herbs and 2 tablespoons vinegar to tomatoes and toss well. Remove and discard the garlic cloves from the extra-virgin olive oil, add the oil to tomatoes and mix well. (If desired, the salad can be made up until this point and refrigerated for 30 minutes to 1 hour. Drain off excess liquid in the bottom of the bowl before proceeding.)
- When ready to serve, add about half the croutons to the salad and toss so they can absorb the liquid. Taste and adjust the seasonings with salt, pepper, extra-virgin olive oil and vinegar.
- Cook the halloumi: Line a plate with paper towels and lightly coat a nonstick skillet with extra-virgin olive oil. Heat oil over medium-high until rippling. Working in batches, cook the halloumi strips on both sides until golden-brown and crusty, about 1 minute per side. Remove to the plate to drain.
- Taste and add more croutons to salad as desired. (If there are too many, the salad will be starchy; too few, and it will be wet.) At the last minute, toss in the halloumi, add another good glug of extra-virgin olive oil, mix gently and serve immediately. (If desired, transfer to a clean bowl or platter for serving.)
OLIVE CROUTONS
Another garnish-type recipe which I also serve with my roasted tomato soup. Great also in salads, particularly Greek ones.
Provided by Swiss Phil
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir olive oil and tapenade together in a large bowl; add bread cubes and stir to coat. Spread cubes onto a baking sheet.
- Bake in preheated oven until golden brown, 8 to 10 minutes. Cool completely before storing in an airtight container.
Nutrition Facts : Calories 191.2 calories, Carbohydrate 28.7 g, Cholesterol 0.1 mg, Fat 6 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 365.1 mg, Sugar 0.5 g
Tips:
- Choose the right bread: Stale or day-old bread works best for croutons as it is less likely to absorb too much oil and become soggy.
- Cut the bread into uniform cubes: This will help them cook evenly.
- Toss the croutons with olive oil, herbs, and spices: This will add flavor and prevent them from drying out.
- Bake the croutons in a preheated oven: This will help them crisp up.
- Keep an eye on the croutons while they are baking: They can burn quickly, so it's important to remove them from the oven as soon as they are golden brown.
- Store the croutons in an airtight container: This will help them stay fresh for up to a week.
Conclusion:
With these recipes and tips, you can easily make delicious olive croutons at home. Whether you are using them for a salad, soup, or pasta dish, these croutons will add a flavorful and crunchy touch. So next time you have some stale bread, don't throw it away – use it to make a batch of homemade olive croutons!
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