Craig Claiborne's Croutons

By Craig Claiborne

Total Time
10 minutes
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Ingredients

Yield:24 or more
  • 1thin, long loaf (baguette) crusty French bread
  • 1clove garlic, peeled and cut in half crosswise
  • 2tablespoons olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

44 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 75 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the broiler.

  2. Step 2

    Rub the crust of the uncut loaf all over with the cut pieces of garlic.

  3. Step 3

    Cut the bread into thin crosswise slices. Arrange the slices in one layer on a baking sheet. Brush the slices on one side with oil. Turn and brush them on the second side. Place the slices under the broiler and cook briefly until golden brown on top.

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Comments

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Ryanmm

His basic crouton recipe, among several of his in the NYT collection. I use less oil by quickly spraying with Chosen avocado oil spray. Can add cheese and salt, as well as pepper.

Perignon

This forms the basis of all my crouton variations, but I thinly slice 4-6 garlic cloves (depending on size) every 2 weeks & drop them in a cruet w/ 1 cup extra virgin olive oil, & I brush the bread with the garlic-infused oil.
Depending on what I'm using them for I then add different flavors such as fresh Parmesan or Romano, freshly cracked sea salt & pepper, saffron... I've even added a pinch of finely chopped shrimp, for croutons that light up a Caesars salad.

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