Best 9 Rosemary Garlic Croutons From St Augustine Recipes

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Are you craving a delightful and aromatic addition to your next soup, salad, or appetizer platter? Look no further than rosemary garlic croutons, a culinary masterpiece that tantalizes the taste buds with its enchanting blend of flavors. Originating from the beautiful city of St. Augustine, these croutons are renowned for their crispy texture, savory garlic undertones, and the captivating aroma of fresh rosemary. Embark on a culinary journey as we delve into the secrets of crafting the perfect rosemary garlic croutons from St. Augustine, transforming ordinary bread into extraordinary culinary gems.

Let's cook with our recipes!

ROSEMARY CROUTONS



Rosemary Croutons image

The Rosemary Croutons recipe out of our category Onion! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 10m

Yield 4

Number Of Ingredients 7

4 slices Toast (or whole wheat bread)
2 Tbsps olive oil
2 fresh garlic cloves
2 sprigs rosemary
1 Tbsp butter
Sea salt
Chili powder

Steps:

  • Cut bread slices into small cubes and toast in a hot pan with oil for about 3 minutes while turning over occasionally until golden brown.
  • Meanwhile, peel garlic and chop finely. Rinse rosemary, shake dry, wipe and chop finely. Add garlic, rosemary and butter to the pan, fry another 1-2 minutes and season with salt and chili powder. Remove from pan and let cool on paper towel.
  • If desired, store croutons in small plastic bags.

GARLIC CROUTONS



Garlic Croutons image

A very simple recipe, these croutons are good for a Caesar's Salad or any tossed green salad.

Provided by Cathy Hofmann

Categories     Side Dish     Sauces and Condiments Recipes     Crouton Recipes

Time 25m

Yield 6

Number Of Ingredients 3

4 tablespoons butter
1 clove garlic, minced
3 (3/4 inch thick) slices French bread, cut into cubes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
  • Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

Nutrition Facts : Calories 89.1 calories, Carbohydrate 4.2 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 100.8 mg, Sugar 0.2 g

GARLIC CROUTONS



Garlic Croutons image

Make these delicious garlic croutons to add a little crunch to lentil vegetable soup.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 4

1/2 loaf day-old bread
3 tablespoons extra-virgin olive oil
2 garlic cloves, crushed
1/4 teaspoon coarse salt

Steps:

  • To make the croutons, cut the bread into 3/4-inch cubes. Heat a large skillet over high heat and add the olive oil, swirling to coat the bottom of the pan. Add the garlic and cook until it sizzles, about 50 seconds. Add the bread and cook, stirring, until golden brown, about 2 minutes. Discard the garlic. Sprinkle the croutons with the salt and serve over the lentil vegetable soup.

ROSEMARY GARLIC CROUTONS FROM ST. AUGUSTINE



Rosemary Garlic Croutons from St. Augustine image

I had the pleasure of eating these while I went to visit our new friends in St. Augustine. It was so cold there(much colder than in Orlando) and I would be so happy to sit down to a bowl of soup with these croutons! I think these are simply great! Try them and let me know what you think:-)

Provided by Charishma_Ramchanda

Categories     Vegetable

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

1 cup white bread, edges trimmed and the bread cut into 1/2 inch/ 1 cm cubes
2 tablespoons butter or 2 tablespoons pure wesson canola oil
1 clove garlic, peeled,washed and crushed
1/4 teaspoon dried rosemary, crushed
salt

Steps:

  • Trim the crusts from the slices of bread.
  • Cut into 1/2 inch (1cm) cubes.
  • Keep aside.
  • Heat oil in a skillet or frying pan on moderately low flame.
  • While the oil is heating, crush the clove of garlic and rosemary, separately, using your mortar and pestle.
  • You can also crumble the rosemary between the palms of your hands if you like.
  • I personally like to crush it to bring out the flavour to the fullest.
  • Now, add the crushed garlic to the moderately hot oil and cook for a minute, stirring continuously until it is golden.
  • Remove the garlic.
  • Toss in the bread cubes and crushed/crumbled rosemary.
  • Cook these awesome croutons, tossing lightly, until they are lightly browned all over.
  • Sprinkle with salt to taste.
  • Remove from the skillet or pan and transfer onto paper towels to drain.
  • Serve over soup (if they last that long!).

ROSEMARY CROSTINI CROUTONS



Rosemary Crostini Croutons image

Provided by Guy Fieri

Time 25m

Yield 6 servings (2 pieces each)

Number Of Ingredients 8

6 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon dried basil
1 teaspoon dried Italian parsley
1/2 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
6 (1/2-inck) thick slices good sourdough or dense French bread

Steps:

  • Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
  • Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
  • Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.

SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS



Seafood Stew with Garlic Rouille Croutons image

Seafood stew with garlic rouille croutons is Chuck Hughes' perfect seafood-lover's delight.

Provided by Chuck Hughes

Categories     main-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 35

3 tablespoons/45ml olive oil
1 carrot, chopped
1 celery rib, chopped
1 fennel bulb, chopped
1 garlic bulb, halved horizontally
1 leek, chopped
1 onion, chopped
3 tablespoons/45ml ketchup
3 sprigs fresh rosemary
3 sprigs fresh thyme
Shells of 4 crab legs (reserve the meat for the stew, below)
Shells of 2 lobsters (reserve the meat for the stew, below)
1 tablespoon/15ml peppercorns
1 tablespoon/15ml cold butter
Salt and freshly ground black pepper
2 tablespoons/30ml olive oil
2 leeks, cut into chunks
12 shiitake mushrooms, stemmed
4 red bell peppers, roasted, peeled and sliced
Salt and freshly ground black pepper
1 cup/250ml frozen peas
6 to 8 slices country bread
3 cloves garlic, chopped
1/2 red chile pepper, seeded and chopped
1 egg yolk
1 cup/250ml olive oil, plus more for the pan
Salt and freshly ground black pepper
1 pound/500g clams
8 ounces /225g mussels
8 ounces/225g rock shrimp
Meat from 2 lobsters
Meat from 4 crab legs
Olive oil, for drizzling
4 to 6 sea scallops on the shell
Fresh chervil

Steps:

  • For the seafood stock: Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters) water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper.
  • For the roasted leeks and mushrooms: Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices) and a ladle of seafood stock. Season with salt and pepper. Keep warm.
  • For the rouille croutons: Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper. Toast the remaining 4 to 6 slices bread (one for each serving) in a pan with olive oil over medium-high heat. Set aside.
  • For the seafood stew: Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.

GARLIC CROUTONS



Garlic Croutons image

Use really good bread like a baguette, or a homeade loaf, day old. I use 1/2 of a good bakery baguette, and buy an extra one anytime I know I want salad, trim the end off.

Provided by Tuck Burnette

Categories     Breads

Time 1h20m

Yield 1 quart, 6-10 serving(s)

Number Of Ingredients 4

1/2 cup extra virgin olive oil
10 large garlic cloves, peeled, crushed
4 cups day old bread, cubed
salt and pepper

Steps:

  • Choose a broad skillet, like a 12-inch sauté pan, it is not good to do them in batches, because the first ones would soak up all the oil.
  • It does not matter if they overlap.
  • Put in the oil and all the garlic cloves, and a pinch of salt if desired. Turn the heat to medium and cook until the garlic wilts, and turns gold, crushing it into smaller pieces as it is cooking.
  • Turn off the heat, set the skillet aside for one good hour ( or as long as you want), then strain, or well-remove the garlic from the oil, and discard, or use for other things.
  • Cook the croutons over medium heat stirring and tossing very often, seasoning with salt and pepper as nessecary, until golden and delicious.
  • Use for salad, or soup, keep at room temperature.

Nutrition Facts : Calories 247.9, Fat 19, SaturatedFat 2.7, Sodium 154.7, Carbohydrate 17.2, Fiber 0.8, Sugar 1.4, Protein 2.7

GARLIC CROUTONS



Garlic Croutons image

Add a flavorful finishing touch to Roasted Cauliflower with this homemade crouton recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."

Provided by Martha Stewart

Yield Makes 6 cups

Number Of Ingredients 4

1 large loaf stale country bread, crusts removed
1 clove garlic, minced
1 cup fresh oregano, finely chopped
Coarse salt

Steps:

  • Preheat oven to 375 degrees.
  • Tear bread into bite-size pieces and place in a large bowl. Add garlic and oregano. Drizzle with olive oil and season with salt; toss to combine.
  • Place croutons on a large rimmed baking sheet; bake for 20 minutes. Stir and continue to bake until croutons are golden brown and crunchy, stirring every 5 minutes, about 35 minutes total.

GARLIC CROUTONS



Garlic Croutons image

Provided by Pierre Franey

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 4

1 loaf of French bread
2 garlic cloves, peeled
2 tablespoons olive oil
Freshly ground pepper to taste

Steps:

  • Preheat broiler.
  • Rub the bread's crust all over with the garlic cloves. Cut the bread into 1/2-inch thick slices and sprinkle one side with the olive oil and pepper.
  • Place the bread slices on a baking sheet under the broiler until they are golden. Turn and broil on the other side until brown.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 301 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Use a variety of breads for different textures and flavors.
  • Cut the bread into cubes about 1-inch thick for even cooking.
  • Toss the bread cubes with olive oil, herbs, and spices before baking for extra flavor.
  • Bake the croutons at a high temperature (400°F or higher) for a crispy exterior and a chewy interior.
  • Watch the croutons closely while baking to prevent burning.
  • Let the croutons cool completely before storing them in an airtight container.

Conclusion:

Rosemary garlic croutons are a versatile and delicious addition to many dishes. They can be used as a topping for salads, soups, or casseroles, or as a crunchy snack on their own. With a few simple ingredients and a little bit of time, you can make your own rosemary garlic croutons at home that are just as good as (if not better than) the ones you buy at the store. So next time you need a flavorful and crispy topping for your favorite dishes, give these rosemary garlic croutons a try!

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