Best 2 Olive Croutons Recipes
**Olive Croutons: A Crispy and Flavorful Addition to Your Dishes**
Crunchy, golden-brown olive croutons are a versatile culinary delight that can elevate the taste of various dishes. Made from slightly stale bread cubes, these croutons are infused with the savory flavors of extra-virgin olive oil, garlic, and fresh herbs. Whether you sprinkle them atop a hearty soup or salad, or use them as a crunchy garnish for pasta or roasted vegetables, olive croutons add a satisfying textural contrast and a burst of flavor with every bite. This article presents three distinct olive crouton recipes, each offering a unique twist on this classic ingredient. From the simplicity of the Classic Olive Croutons to the aromatic Mediterranean Olive Croutons and the spicy kick of the Chili and Garlic Olive Croutons, these recipes cater to a range of culinary preferences and are sure to become a staple in your kitchen.
CUCUMBER-TOMATO SALAD WITH SEARED HALLOUMI AND OLIVE OIL CROUTONS
This recipe, inspired by the Greek horiatiki salad, illustrates the power of good, fresh olive oil to make a dish taste bright and rich - and never oily. It's used here to toast the croutons, to infuse garlic into the dressing and to distribute the sweetness of ripe tomatoes throughout the salad. Finally, use it to pan-fry slices of halloumi and make this a vegetarian main course.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings, vegetables, appetizer, main course, side dish
Time 40m
Yield 6 to 8 servings as an appetizer, 4 to 6 servings as an entree
Number Of Ingredients 12
Steps:
- Make the croutons: Heat oven to 400 degrees. Cut each slice of bread into 1-inch-wide strips. Tear each strip into 1-inch pieces, removing the crust as you go if it is very thick. Transfer to a large baking sheet (or use 2 sheets, if necessary to prevent crowding). Drizzle with olive oil and toss until evenly coated.
- Bake until golden brown and crunchy on the outside, 18 to 22 minutes, rotating the baking sheet and turning the croutons halfway through so they brown evenly, and checking them every few minutes. Taste and adjust the seasoning with a light sprinkling of salt, if needed. Let cool on the baking sheet.
- Make the salad: In a colander in the sink, toss the cucumbers with about 1/2 teaspoon salt. Place a bag of ice cubes or an ice pack on top to chill and firm the cucumbers. Let drain while you prepare the other ingredients.
- In a large bowl, combine the tomatoes with about 1/2 teaspoon salt. Toss and set aside while you prepare the other ingredients.
- Slice the halloumi about 1/4-inch thick, then cut into bite-size strips. Smash and peel the garlic cloves and combine with 1/2 cup extra-virgin olive oil in a small bowl to steep.
- Pour off excess liquid from the bowl holding the tomatoes. Add drained cucumbers, red onion or scallions, fresh herbs and 2 tablespoons vinegar to tomatoes and toss well. Remove and discard the garlic cloves from the extra-virgin olive oil, add the oil to tomatoes and mix well. (If desired, the salad can be made up until this point and refrigerated for 30 minutes to 1 hour. Drain off excess liquid in the bottom of the bowl before proceeding.)
- When ready to serve, add about half the croutons to the salad and toss so they can absorb the liquid. Taste and adjust the seasonings with salt, pepper, extra-virgin olive oil and vinegar.
- Cook the halloumi: Line a plate with paper towels and lightly coat a nonstick skillet with extra-virgin olive oil. Heat oil over medium-high until rippling. Working in batches, cook the halloumi strips on both sides until golden-brown and crusty, about 1 minute per side. Remove to the plate to drain.
- Taste and add more croutons to salad as desired. (If there are too many, the salad will be starchy; too few, and it will be wet.) At the last minute, toss in the halloumi, add another good glug of extra-virgin olive oil, mix gently and serve immediately. (If desired, transfer to a clean bowl or platter for serving.)
OLIVE CROUTONS
Another garnish-type recipe which I also serve with my roasted tomato soup. Great also in salads, particularly Greek ones.
Provided by Swiss Phil
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir olive oil and tapenade together in a large bowl; add bread cubes and stir to coat. Spread cubes onto a baking sheet.
- Bake in preheated oven until golden brown, 8 to 10 minutes. Cool completely before storing in an airtight container.
Nutrition Facts : Calories 191.2 calories, Carbohydrate 28.7 g, Cholesterol 0.1 mg, Fat 6 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 365.1 mg, Sugar 0.5 g
Tips:
- Use a good quality olive oil. This will make a big difference in the flavor of your croutons.
- Cut the bread into cubes about 1 inch in size. This will help them to crisp up evenly.
- Toss the bread cubes in the olive oil and seasonings before baking. This will help them to brown and flavor evenly.
- Bake the croutons in a preheated oven at 350 degrees Fahrenheit for about 15 minutes, or until they are golden brown and crispy.
- Store the croutons in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Olive croutons are a delicious and versatile addition to many dishes. They can be used in salads, soups, and stews, or simply enjoyed as a snack. With a few simple ingredients and a little bit of time, you can easily make your own olive croutons at home. So next time you're looking for a tasty way to add some extra crunch to your meal, give these olive croutons a try.
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