RecipeMuncher

I alluded to his crafty crouton abilities in the previous post, but since I’m a sucker for Grace and don’t want to keep her waiting, I’ll go ahead and tell you what he does that solves the cracking crouton conundrum.  You should know that he makes his own croutons, but you could do this with store-bought croutons, too.

Lightly crush the croutons, however you wish to do it. In a ziplock bag with a mallet. Between wax paper with a bowling pin. In the library with a wrench. I don’t care. You don’t want to crush them too much; you want to maintain all the crunch, all the texture, all the taste. So just bang them around a little. Then put them in a bowl and cover them with very good olive oil, which you can season further, if you want. Crushed garlic is good, red pepper flakes rock, I’m a fan of crushed black pepper. Just don’t put any other liquid in the bowl!

deconstructed croutons by Luscious

Tags: croutons, Deconstructed