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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
1 loaf rustic sourdough bread, crust removed, cut into 1-inch cubes
3 tablespoons white wine
4 garlic cloves, very finely minced
1 1/2 sticks (12 tablespoons) high-quality salted butter, at room temperature
1 teaspoon red-pepper flakes
1 teaspoon dried oregano (rub oregano between fingers to release flavor)
3/4 teaspoon kosher salt
2 tablespoons chopped flat-leaf parsley (1 tbls dried)
2 tablespoons chopped chives (1 tbls dried_
Preparation
Preheat oven to 450F. Spread cubed bread on a rimmed baking sheet. Toast until browned but still soft inside, 7 to 10 minutes.
Meanwhile, place the white wine and garlic in a small pot. Bring to a simmer over medium heat and reduce the wine until almost all of the liquid has evaporated, 3 to 4 minutes. (Be careful not to reduce too much and scorch the wine and the garlic.) Scrape wine-garlic mixture into a medium bowl.
Add the butter, red-pepper flakes, oregano, and salt to the bowl with the wine-garlic mixture. Use a wooden spoon to fully incorporate the ingredients into the butter. Leave at room temperature until serving.
Spread a generous amount (about 3/4 teaspoon) of the flavored butter onto one side of each toast cube. Arrange toast cubes buttered side up on the rimmed baking sheet and return to oven until butter is melted, 3 to 5 minutes.
The flavored butter can be made up to 3 days in advance and stored in the refrigerator.
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Herb and Garlic Croutons
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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
1 loaf rustic sourdough bread, crust removed, cut into 1-inch cubes
3 tablespoons white wine
4 garlic cloves, very finely minced
1 1/2 sticks (12 tablespoons) high-quality salted butter, at room temperature
1 teaspoon red-pepper flakes
1 teaspoon dried oregano (rub oregano between fingers to release flavor)
3/4 teaspoon kosher salt
2 tablespoons chopped flat-leaf parsley (1 tbls dried)
2 tablespoons chopped chives (1 tbls dried_
Preparation
Preheat oven to 450F. Spread cubed bread on a rimmed baking sheet. Toast until browned but still soft inside, 7 to 10 minutes.
Meanwhile, place the white wine and garlic in a small pot. Bring to a simmer over medium heat and reduce the wine until almost all of the liquid has evaporated, 3 to 4 minutes. (Be careful not to reduce too much and scorch the wine and the garlic.) Scrape wine-garlic mixture into a medium bowl.
Add the butter, red-pepper flakes, oregano, and salt to the bowl with the wine-garlic mixture. Use a wooden spoon to fully incorporate the ingredients into the butter. Leave at room temperature until serving.
Spread a generous amount (about 3/4 teaspoon) of the flavored butter onto one side of each toast cube. Arrange toast cubes buttered side up on the rimmed baking sheet and return to oven until butter is melted, 3 to 5 minutes.
The flavored butter can be made up to 3 days in advance and stored in the refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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