On the Side

Croutons Fleur d'Ail

Homemade beats all
Preparation
10 minutes
Cooking
16 - 20 minutes
Servings
10
Great With
Soup and salad

Homemade croutons

So we all know that soups or salads are exponentially improved with a little bit of an added crunch (If you didn't know, it's never too late to try) and even more so if that little crunchy companion tastes like garlic - buttery heaven. Croutons have been the misunderstood sidekick of many famous dishes for many years and that's because their taste is usually either too bland or well... too bland... and eating dehydrated bland bread isn't really all that attractive in many cultures (Although "pan calado" is quite popular in Colombia for some reason)

Enter: Butter & Ail (Garlic). Garlic scapes to be precise. They are to bread what pantyhose and masks are to Robin from Batman. A seemingly boring piece of bread has now the superpower to make your soup, salad and even your day so much better, and here's how.

Just some bread bathed in garlic ready to become a crouton



Piece of advice, using a local bakery parisian-style bread (or homemade bread) as a base can really make things improve further. And just remember to shape your bread depending on what you want to do: cubes for soups, triangles for salads and slices for tartares.

Parisian Bread
Parisian Style Bread

Ingredients

  • Fresh bread cut in cubes (or slices, depends on what you're eating)
  • 3 tablespoon of finely chopped garlic scapes
  • ½ teaspoon of each dried herbs (thym, origano, basil)
  • ½ teaspoon of salt and pepper
  • ¼ cup of melted butter (measure it before melting - obvvy)
  • 1 tablespoon olive oil

From "meh"... to "damn!"

  • Preheat the oven at 350F, prepare a baking tray covered with a baking sheet.
  • In a big bowl, mix all the ingredients except the bread.
  • Add the bread, make sure every piece of bread is fully covered of the mixture
  • Put on the baking sheet, make sure you scrape the bowl to keep all the flavors.
  • Cook for 8 minutes then turn the bread pieces. Put back in the oven for 8 to 10 minutes.
  • Let it cool for a couple of minutes.
  • Just drop them in, let them soak a bit and smile.

They taste as they look. A little saltier maybe

Crunchy outside and slighlty chewy on the inside, feel free to try with all kinds of soup, and if you're feeling a little bit adventurous give it a try in this breakfast soup from the Colombian Andes (spoiler alert! it's just too good, not mentioning its hangover healing properties)


Always more to explore