TOMALLEY CROUTONS
Provided by Jasper White
Categories Condiment/Spread Appetizer Broil Thanksgiving Lobster Summer Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 20 croutons
Number Of Ingredients 7
Steps:
- 1. Sauté the garlic and onion in 1 tablespoon butter. Let cool somewhat, then mix with the remaining butter and parsley. Whip in the tomalley and season to taste with salt and pepper.
- 2. Preheat the oven to 400 degrees. Slice the French bread 3/8 inch thick and toast on both sides. Spread each piece with the tomalley-butter mixture. Place on a sheetpan and put in the pre-heated oven or under a broiler until croutons are crispy and hot. Serve immediately.
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Habib Seid
h-seid88@hotmail.co.ukI'm going to try making these croutons with different types of bread. I think they would be good with sourdough or rye bread.
Grace Taura
tg4@gmail.comI think these croutons would be better if they were made with fresh tomalley.
Saqib imtiaz
s@yahoo.comThese croutons are a waste of time and money. Don't bother making them.
Mamunur Rahman
m42@hotmail.comI'm not a fan of tomalley, so I didn't really like these croutons.
Ansah Vera
ansah-v@hotmail.comI'm allergic to shellfish, so I can't eat these croutons. :(
Md Kalimul
kmd@hotmail.co.ukThese croutons are way too salty. I couldn't even eat them.
kelvin bediako
b.kelvin33@hotmail.co.ukI followed the recipe exactly and the croutons turned out burnt. I'm not sure what I did wrong.
SK Rabbi Gaming yt
s.yt40@hotmail.comI was disappointed with these croutons. They were too hard and didn't have much flavor.
Reese Batchelder
reese.batchelder@gmail.comThese croutons are a bit pricey, but they're worth it for a special occasion.
Gwen Rose
gwen.r27@gmail.comI used these croutons in a stuffing recipe and they were amazing! They added so much flavor and texture.
Role
role60@yahoo.comThese croutons are a great addition to any salad. They add a nice crunch and flavor.
Atizara Tamarakuro
t@gmail.comI added some garlic powder and dried thyme to the croutons for extra flavor. They were delicious!
Sboniso
sboniso@hotmail.frI followed the recipe exactly and the croutons turned out perfectly. They're crispy on the outside and soft on the inside.
Nabuufu Diana
d.nabuufu@gmail.comThese croutons are a bit time-consuming to make, but they're worth the effort. They're so flavorful and unique.
Azeezat Binuyo
azeezatb84@gmail.comI wasn't sure what to expect from these croutons, but I was pleasantly surprised. They're delicious and I will definitely be making them again.
zimasile mjanyelwa
mjanyelwazimasile@yahoo.comThese croutons are a great way to use up leftover tomalley. I always have a jar of it in my fridge, and now I know what to do with it!
cooking with chef sohail profetional chef
c_c69@gmail.comI love the unique flavor of these croutons. They're perfect for salads, soups, or just snacking on.
WALIYOW__ FANTASTIC
w-f64@gmail.comThese croutons are so addictive! I could eat them all day long.
Gohar Ejaz
gohar40@hotmail.comI've never had tomalley before, but these croutons were a great way to try it. The flavor was rich and briny, and the croutons were perfectly crispy.
Still Spendy
ss@hotmail.comThese tomalley croutons were a hit at my last party! They were so easy to make and everyone loved them.