Croûtons ~ Submitted by: Peter Smith ~ Miami, Florida  (June 1999)
They may be round, square, triangular or other shapes, and can be fried, baked
or toasted. Using fresh or slightly stale bread, make small croûtons as follows:

1. Stack the slices of bread and cut off the crusts.  Cut the bread into narrow
strips, then cut across the strips into small dice or slightly larger cubes.
Alternatively, cut slices into rounds, hearts and other shapes using small candy
or cookie cutters.

2. To fry, heat an equal quantity of oil and butter in a skillet until very hot, add the
small bread shapes and cook briskly until golden, turning to color evenly.  Drain
on paper towels.  Croûtons may also be deep-fried in hot oil.

3. Larger croûtons may be baked. Place them on a cookie sheet, brush with
melted butter and bake in a 400º oven for 20-25 minutes or until golden.

4. If dryer croûtons are required, toast the larger shapes under a hot broiler. Cook
them only until golden on both sides, not dark brown. Cut into small dice or
cubes after toasting, if desired.

5. Large French bread croûtons are made by rubbing the crust of a ½-loaf of
French bread with a peeled clove of garlic, then cutting the bread into 8-16 slices.
Arrange the slices on a cookie sheet and sprinkle with ¼ cup olive oil. Broil until
golden on each side. For a stronger garlic flavor, brush the slices with oil, broil
and then rub the toasted sides of the croûtons with a cut clove of garlic.

6. Garlic flavor may be given to small croûtons by adding a cut clove of garlic to
the oil and butter used for frying, or by rubbing the skillet first with the garlic.

7. After frying, baking or toasting, croûtons may be seasoned by tossing in salt,
paprika, finely chopped fresh herbs, grated Parmesan cheese, or a mixture of
these.  A very decorative garnish is made by preparing large heart shaped
croûtons and dipping the pointed end of each heart into oil and then into finely
chopped parsley.

8. Croûtons can be made ahead of time and reheated in a hot oven for 1-2
minutes.

9. Potato croûtons, which are really small sautéed potatoes, are good as a
garnish for soups such as spinach and tomato. Parboil potatoes, drain and dice
while still hot.  Fry as for bread croûtons and serve hot.