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
[email protected]I'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
[email protected]I think these croutons would be better if they were made with fresh tomalley.
Saqib imtiaz
[email protected]These croutons are a waste of time and money. Don't bother making them.
Mamunur Rahman
[email protected]I'm not a fan of tomalley, so I didn't really like these croutons.
Ansah Vera
[email protected]I'm allergic to shellfish, so I can't eat these croutons. :(
Md Kalimul
[email protected]These croutons are way too salty. I couldn't even eat them.
kelvin bediako
[email protected]I followed the recipe exactly and the croutons turned out burnt. I'm not sure what I did wrong.
SK Rabbi Gaming yt
[email protected]I was disappointed with these croutons. They were too hard and didn't have much flavor.
Reese Batchelder
[email protected]These croutons are a bit pricey, but they're worth it for a special occasion.
Gwen Rose
[email protected]I used these croutons in a stuffing recipe and they were amazing! They added so much flavor and texture.
Role
[email protected]These croutons are a great addition to any salad. They add a nice crunch and flavor.
Atizara Tamarakuro
[email protected]I added some garlic powder and dried thyme to the croutons for extra flavor. They were delicious!
Sboniso
[email protected]I followed the recipe exactly and the croutons turned out perfectly. They're crispy on the outside and soft on the inside.
Nabuufu Diana
[email protected]These croutons are a bit time-consuming to make, but they're worth the effort. They're so flavorful and unique.
Azeezat Binuyo
[email protected]I 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
[email protected]These 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
[email protected]I love the unique flavor of these croutons. They're perfect for salads, soups, or just snacking on.
WALIYOW__ FANTASTIC
[email protected]These croutons are so addictive! I could eat them all day long.
Gohar Ejaz
[email protected]I'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
[email protected]These tomalley croutons were a hit at my last party! They were so easy to make and everyone loved them.