Best 6 Herbed Ciabatta Croutons Recipes

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Crispy, savory, and bursting with flavor, these herbed ciabatta croutons are the perfect addition to any salad, soup, or pasta dish. Made with fresh herbs, garlic, and olive oil, these croutons are easy to make and can be customized to your liking. Whether you prefer them plain or seasoned with your favorite spices, these croutons are sure to be a hit. This article includes two recipes: one for classic herbed croutons and one for a more flavorful garlic herb variation. Both recipes are easy to follow and require minimal ingredients. So gather your ingredients and preheat your oven, because it's time to make some delicious herbed ciabatta croutons!

Let's cook with our recipes!

HERBED RICOTTA BRUSCHETTAS



Herbed Ricotta Bruschettas image

Provided by Ina Garten

Time 13m

Yield 6 servings

Number Of Ingredients 18

2 cups ricotta, store-bought or homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
1 round sourdough bread
Good olive oil
1 whole garlic clove, cut in half
Green Salad Vinaigrette (recipe follows)
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
8 to 10 cups salad greens or mesclun mix
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
  • Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
  • When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
  • Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
  • Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
  • Place the salad greens in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

CROUTONS



Croutons image

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 2 cups

Number Of Ingredients 3

2 tablespoons good olive oil
2 cups (1/2 inch diced) sourdough bread
Kosher salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.

TORN CROUTONS



Torn Croutons image

Store-bought croutons simply can't compete with homemade ones. To begin with, your raw ingredients are almost certainly of a higher quality, and hence more delicious, than the stuff anyone else will use. What's more, the rustic, uneven shape of torn croutons, like these croutons from "Salt, Fat, Acid, Heat" by Samin Nosrat, lends a variety of textures to your salads. Dressing clings to them better, they're more lovely to look at, and they are less likely to scratch the roof of your mouth.

Provided by Samin Nosrat

Time 30m

Yield 8 cups

Number Of Ingredients 3

1-pound loaf day-old country or sourdough bread
1⁄3 cup extra-virgin olive oil
Salt, as needed

Steps:

  • Heat oven to 400 degrees. For more teeth-friendly croutons, remove the crusts from the bread, then cut the loaf into inch-thick slices. Cut each slice into inch-wide strips. Working over a large bowl, tear each strip into inch-size pieces. Alternatively, you can tear croutons directly off the loaf, as long as you get somewhat evenly sized pieces.
  • Toss croutons with olive oil to coat them evenly, then spread them out in a single layer on a baking sheet. Use a second sheet as needed to prevent crowding, which will entrap steam and keep the croutons from browning.
  • Toast croutons for about 18 to 22 minutes, checking them after 8 minutes. Rotate the pans, switch their oven positions, and use a metal spatula to turn and rotate the croutons so that they brown evenly. Once they begin to brown, check them every few minutes, continuing to turn and rotate. Some croutons might be done when others still need a few more minutes of baking, so remove them from the tray and let the rest finish cooking. Bake the croutons until they're golden brown and crunchy on the outside, with just a tiny bit of chew on the inside.
  • Taste a crouton and adjust the seasoning with a light sprinkling of salt if needed. Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 3 grams, TransFat 0 grams

HOMEMADE CROUTONS



Homemade croutons image

Learn how to make croutons at home with our simple recipe, method and top tips. These will make crunchy toppings for soups, salads and warming pasta bakes

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 10m

Number Of Ingredients 5

1 garlic clove
2 thick slices sourdough bread
½ tbsp oil
1 tbsp mixed seeds
1 tbsp parsley

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
  • Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.

Nutrition Facts : Calories 129 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium

HERBED GARLIC AND PARMESAN CROUTONS



Herbed Garlic and Parmesan Croutons image

Can be prepared in 45 minutes or less.

Categories     Condiment/Spread     Cheese     Garlic     Herb     Bake     Quick & Easy     Summer     Gourmet

Yield Makes about 5 cups

Number Of Ingredients 9

2 large garlic cloves, sliced thin lengthwise
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt plus additional to taste
1/2 teaspoon pepper
1/2 cup olive oil
1 loaf of Italian bread, cut into 3/4-inch cubes (about 7 cups)
1/4 cup finely grated fresh Parmesan

Steps:

  • In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.

HERBED CROUTONS



Herbed Croutons image

Make and share this Herbed Croutons recipe from Food.com.

Provided by Bridget Elaine

Categories     Breads

Time 25m

Yield 4-6 Cups, 12 serving(s)

Number Of Ingredients 10

1 loaf French bread
1/4 cup extra virgin olive oil
2 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoon ground thyme
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon basil
2 tablespoons parmesan cheese (optional)

Steps:

  • Cut bread into 1/4 inch cubes.
  • Combine all ingredients in large bowl.
  • Toss well.
  • Bake at 350°F until crispy.
  • Enjoy!

Nutrition Facts : Calories 293.9, Fat 6.1, SaturatedFat 1.1, Sodium 633.1, Carbohydrate 49.9, Fiber 2.4, Sugar 2.3, Protein 10.3

Tips:

  • Choose the right bread: Ciabatta bread is ideal for croutons because of its airy texture and crispy crust. It can soak up plenty of flavor from the herbs and olive oil.
  • Cut the bread into cubes: The size of the croutons is up to you, but 1-inch cubes are a good starting point. Make sure to cut the bread evenly so that they cook evenly.
  • Toss the bread cubes with olive oil and herbs: This will help the croutons to brown and crisp up in the oven. You can use any herbs you like, but rosemary, thyme, and oregano are all good choices.
  • Bake the croutons in a preheated oven: This will help them to cook evenly. Bake the croutons for 10-12 minutes, or until they are golden brown and crispy.
  • Let the croutons cool before serving: This will help them to firm up and become even more crispy.

Conclusion:

Herbed ciabatta croutons are a delicious and versatile way to add flavor and texture to your favorite dishes. They can be used in salads, soups, stews, and casseroles. They can also be served as a snack or appetizer. With just a few simple ingredients and a little time, you can make your own herbed ciabatta croutons at home.

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