Ingredients
4 slice firm white, egg, rye, pumpernickel, or other savory bread (you can even use brioche)
1 tbsp. unsalted butter
2 tbsp. olive oil
Salt and freshly ground pepper to taste (optional)
Preparation
Step 1Stack the bread slices on a cutting board and remove the crusts from each side. Cut the stack crosswise in each direction into 1/2-inch or 1-inch cubes.Step 2Melt the butter and the oil in a large skillet over medium heat. Add the bread cubes and sauté until golden and crisp on all sides, about 3 minutes. Transfer to a paper towel–lined plate to drain. Sprinkle with salt and pepper and stir to coat.Step 3Variations: Garlic Croutons: Add 1 garlic clove, crushed through a press, to the butter-oil mixture and sauté 1 minute. Then add the bread cubes and continue as recipe directs. Herb Croutons: Add 1 tablespoon chopped fresh parsley and/or other fresh herbs or mixed herbs or 1 teaspoon dried herb or herbs to the croutons immediately after frying, while they are still in the pan. Cheese Croutons: Immediately after draining the croutons on paper towels (the croutons should still be hot), sprinkle with 1/4 cup finely grated (on a microplane or the small rough side of a box grater) hard cheese such as Parmigiano- Reggiano, Pecorino Romano, Asiago, or Provolone and stir to coat and slightly melt the cheese onto the bread. Spiced Croutons: Immediately after draining the croutons on paper towels, sprinkle with 1/4 teaspoon ground cinnamon, Chinese five-spice powder, curry powder, or Maryland style seafood seasoning (Old Bay) and stir to coat.Nutritional information is based on one serving.
