I was that kid that would order a salad just for the croutons. You will still find me stealing croutons from my family when we are at the dinner table. You may also find me snacking on croutons all by them self. So, needless to say, I LOVE CROUTONS, and homemade is always the best. But when it gets hot, and I don't want to turn on my oven, I turn to the induction stove and pan-fry some bread pieces with olive oil and herbs, and they turn out great. Not dry and crunchy, but perfectly oiled and toasty.
I love pan-fried croutons when I don't want to turn on the oven. It is an excellent addition to any salad and adds a nice texture and flavor to whatever you decide to serve.
4 ciabatta rolls sliced into 1/2 - 1 inch thick pieces (sub baguette)
3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper or red pepper flakes
1/2 tablespoon oregano
In a frying pan on medium-high heat, add the olive oil, salt, pepper, and oregano. Mix into oil and let toast for 30 seconds. And slices of bread and pan fry until lightly browned, 3 - 5 minutes, turn the bread over and pan fry the other side until edges are darker brown and crisp, about 3 minutes. Remove from oil and set on paper towels until ready to use. Tear pieces apart and toss with salad or serve on the side whole.
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