CROUTONS
This recipe for croutons is courtesy of chef Eric Ripert and is used in his Arugula and Baby Artichoke Salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 24
Number Of Ingredients 3
Steps:
- Heat butter in a large skillet over medium-high heat. Add bread and cook, stirring, until golden brown and toasted; season with salt and pepper. Transfer to a paper-towel-lined plate to drain.
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Khalung Sahb
[email protected]I love making these croutons. They're so easy to make and they taste delicious.
Bhatt King
[email protected]These croutons are a great addition to any salad. They're crispy and flavorful, and they add a nice crunch.
Alwahab Tv
[email protected]I was disappointed with these croutons. They were too hard and didn't have much flavor.
Della Cassin
[email protected]These croutons are a great way to add flavor and texture to your dishes. I use them in salads, soups, and even as a topping for grilled chicken.
Nataly Lopez
[email protected]I've made these croutons several times now, and they're always a hit. My friends and family love them.
Rks Ashik
[email protected]These croutons are the best I've ever had. They're so addictive, I can't stop eating them!
Kevin Kyazze
[email protected]The croutons were a bit too oily for my taste. I think I'll use less olive oil next time.
Dylan Custer
[email protected]These croutons are a great way to use up leftover bread. I always have a few slices of bread that are about to go bad, so I just make a batch of croutons and they're gone in no time.
Andrew Williamson
[email protected]I love how easy these croutons are to make. I just threw all the ingredients in a bag and shook it up, then baked them for a few minutes. They turned out perfectly!
Zeeshan Ansari
[email protected]These croutons are amazing! They're so flavorful and crispy, and they add the perfect touch of crunch to my salads and soups. I'll definitely be making these again and again.