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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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8/29/2010

Creole Croutons

This is my go to recipe for croutons, it is from Emeril's 20-40-60 cook book.

1 French baguette (about 12 ounces), preferably day-old, cut into 1/2-inch dice (down here it is easier to find Cuban bread and that is what I used for our Taste of Mardi Gras party)

1/2 cup extra-virgin olive oil
3/4 teaspoon Emeril's Original Essence or Creole Seasoning
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 300°F.

Combine all of the ingredients in a large mixing bowl, and toss quickly to coat the croutons well.

Transfer the croutons to a baking sheet and spread them out in a single layer. Bake, rotating the baking sheet front to back midway through, until crisp all the way through and golden, 25 to 30 minutes.

Remove from the oven and set aside to cool completely.

Store in an airtight container at room temperature.

Yield: About 6 cups

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