Advice, Please: Asiago Bread Croutons?

[valchemist]

I made the Asiago-Pepper Bread (Jan/Feb '01) a couple of days ago. Man, was that yummy! I have a little bit left over now, and I was thinking that I would like to make homemade croutons from it to put on our salad tomorrow night.

Does anyone have any tips on making homemade croutons? Can I put the bread cubes in dry or do I need to moisten them first with something (oil, broth?)? What temperature? How Long? (I don't have a toaster oven, by the way.)

Thanks.

Valerie

[This message has been edited by valchemist (edited 03-25-2001).]

[valchemist]

moving this to the top in hopes of getting an answer (or any suggestions) in time for supper. Thanks!

or maybe this isn't a good idea afterall and that's why no one responded.

[This message has been edited by valchemist (edited 03-26-2001).]

[KathrynY]

Hi Valerie -

I make homemade croutons from leftover bread using the instructions from CL's creamy caesar salad recipe (not sure of the exact title) - it was featured in Back to the Best sometime last year. Basically, you put a teaspoon or two of olive oil and some minced garlic into a microwave safe bowl, then microwave for 5 seconds, just long enough to heat up the oil and get the garlic flavor in there. Season with a bit of salt and pepper if you like. Then you take your bread cubes and toss them around in the bowl with the garlic flavored oil. Spread on a baking sheet and bake at 350 for 10 minutes or so, until they start to turn golden brown.

I'll look for the recipe when I get home (if someone else doesn't post it by then) so I can give you the exact proportions.

They are pretty tasty - we end up snacking on the leftovers so I never get more than one salad out of them!



[This message has been edited by KathrynY (edited 03-26-2001).]

[KathrynY]

just bumping this up a bit, hoping valerie will see it. more suggestions?

[Donna P]

I made the asiago pepper bread last night and it is great - really good texture. I took a piece of the dough and made a pizza crust with it - awesome. This bread will make great croutons.

[Searcher]

Hi,
My daughter gave me this recipe for a tomato/bread salad from a Richard Simmons cookbook. It's delicious but the croutons do come out hard and need the liquid in the salad to moisten them a bit. I'd bake them for a shorter time but the garlic seasoning would be nice with the Asagio bread.Tomato Bread Salad

2 pounds tomatoes, peeled and diced into bite sized pieces.
Non-stick olive oil cooking spray
1 loaf (1 lb) Italian bread, cut into 1” cubes
2 Tablespoons Salt Free Garlic Herb seasoning (McCormicks)
2 cloves garlic, minced
4 teaspoons extra virgin olive oil
2 Tablespoons tomato juice of tomato paste and 1 tbls water, mixed
1 Tablespoon Balsamic vinegar
¼ cup packed fresh basil leaves
¼ teaspoon salt.

Cut tomatoes into bite sized pieces, place in colandar and drain into a bowl for 1 hour. Toss often.

Preheat oven to 350 degrees. Coat baking sheet with olive oil spray. Add bread, sprinkle with herb seasoning, toss. Bake 10 to 15 minutes , tossing often, until golden brown and crisp. Set aside.

In large serving bowl, combine garlic, olive oil, tomato juice, vinegar, basil and all the juice collected in bowl and stir. Add tomatoes and salt. Toss. Arrange on serving platter and scatter croutons over top. Leave all day in refrigerator.

Note: You can also use an olive oil or garlic cooking spray instead of the teaspoons of oil. Sorry, my daughter didn't give me the nutritional information for this recipe.

[Curleytop]

Here are a few that I had in my Mastercook!
* Exported from MasterCook *

CROUTONS

Recipe By :Arque Restaurant, NYC
Serving Size : 0 Preparation Time :0:10
Categories : Appetizers Breads-Yeast
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Teaspoon Olive Oil
4 Slices 1/2" Thick French or Italian Bread (stale) -- Cut 1/2" thick dice
1 Tablespoon Parmesan cheese -- Grated
1 Tablespoon Parsley -- Chopped
1/4 Teaspoon Pepper -- Freshly ground

Heat oven to 400° (375° convection).

Brush olive oil over small baking sheet. Spread pieces of bread in a single layer.
Bake 10 minutes or until golden brown and crispy.


In a medium bowl, combine parmesan, parley and pepper. Add the croutons and toss to coat.
Spread croutons again on the baking sheet to cool.

Start to Finish Time:
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 65 Calories (kcal); 6g Total Fat; (81% calories from fat); 2g Protein; 1g Carbohydrate; 4mg Cholesterol; 95mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : Put in soups or salads!


Nutr. Assoc. : 0 0 0 0 0


* Exported from MasterCook *

BASIC HERB CROUTONS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Breads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Cups (1/2-inch) cubed French bread (about 4
[1-ounce] slices)
Olive oil-flavored cooking spray
1 Tablespoon Dried Italian seasoning
1/2 Teaspoon Salt
1/2 Teaspoon Pepper

Preheat oven to 400º.(375° Convections)

Place bread cubes on a jelly-roll pan; lightly coat bread cubes with cooking spray. Toss bread cubes with seasoning, salt, and pepper. Bake at 400º (375° convection) for 10 minutes or until golden.

Cinnamon-Sugar Croutons: Substitute 1 teaspoon cinnamon sugar (found in the spice section of your supermarket) for Italian seasoning, salt, and pepper.

Mexican Croutons: Substitute 1/2 teaspoon each chili powder, cumin, and dried oregano for the Italian seasoning, salt, and pepper.

Parmesan Croutons: Substitute 2 tablespoons Parmesan cheese for Italian seasoning.

Serving Size: 1/4 cup

Source:
"Cooking Light, November/December 1997, p.180"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 30 Calories (kcal); trace Total Fat; (12% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 131mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

[valchemist]

DonnaP,

great idea using the asiago pepper bread for a pizza crust. I will have to try that one.

searcher,

Yum! That tomato bread salad recipe looks great!! I will have to make that one of these days. Into the mastercook it goes.

curleytop,

thanks for those recipes. It didn't occur to me to search for a "recipe" for croutons. I was just looking for a few pointers. But I got much more than that. those recipes look easy and tasty. (needless to say that I won't be using the cinnamon sugar variation tonight on the asiago pepper bread! blechh!!)

Valerie

[valchemist]

We just finished dinner and my husband declared the Asiago Pepper Bread croutons to be the best croutons he has ever had. And I didn't even ask his opinion. He just blurted it out.

I basically followed the recipe for the croutons for the creamy caesar salad but I left out the spicy seasoning (creole, I think it was). Also, I baked them for a little less than 15 minutes since dh and I do not like rock hard croutons. we like them even a bit soft.

Thanks to all!

Valerie

[funnybone]

You put about 2 tsp. olive oil and any spices/herbs, with 1 garlice clove (minced) in a microwaveable bowl - nuke for 20 secs. on HIGH. Add the bread - toss to coat. Spread on a baking sheet -- single layer. Bake 400F for 15 minutes or until golden.

I vary the herbs/spices depending on my mood. You will never buy store bought croutons again!

[valchemist]

Tahnks Kathryn and funnybone! I did find the creamy caesar salad recipe with croutons, so you don't need to post it. I will used that as my guide. I am glad to hear you guys liked them so well.