Kayelle
Chef Extraordinaire
Thanks pac..250 degrees for an hour or so?
I've never made croutons and I pick out those teeth breakers one gets in a restaurant. I think stove top stuffing would be too salty for me too.
I do enjoy a sprinkle of sunflower seeds on top of a salad though.
Maybe I'll make some croutons. Are there any tricks besides butter and herbs?
Thanks Katie. I would not have thought of doing them in a skillet. How should they be stored for future salads?
Thanks pac..250 degrees for an hour or so?
One time I wanted croutons but didn't have suitable bread and didn't want to trek all the way to the big grocery store. We have a mediterranean market about 1/2 mile down the road so I popped in. They sell these packages of plain little dry toasts (roughly cracker size). I bought a package, took them home, broken them up and pan-fried them in some leftover bacon grease with a touch of salt. They were delicious! It was like adding croutons and bacon bits in one. I imagine it would work just as well with dried bread from home.
I struggle with croutons. I like the flavor and crunch (on certain salads) but don't like how difficult they are to get onto my fork! I liked being able to break them into small enough pieces that they just stuck to the salad. No stabbing necessary.
I think I've seen little toasts like that in one of the regular grocery stores but about the size of my thumbnail. I think they're for putting in Chex party mix-type thing. I'm going to look for those and try your idea.
Those are kind of international. It says "Product of France", then the description is in German and they use the word "snacks" in the German description. The pix are like Danish open faced sandwiches.The ones I bought this particular time were bigger, something like this:
The little ones you're talking about may work well too though. I've never had plain ones, but I know the rye ones can be really crunchy though.
I don't usually put croutons on my tossed salads. I was wondering if something similar, but with more flavor would work. So I used some leftover, uncooked, StoveTop Stuffing mix and tried it. It worked really well. I had lots of flavor, with the same crunch, but in smaller pieces so that the full salad flavor still came through. I thought it was pretty tasty.
Seeeeeeya; Chief Longwind of the North
Those are kind of international. It says "Product of France", then the description is in German and they use the word "snacks" in the German description. The pix are like Danish open faced sandwiches.
Oh my! I would never have thought of this. How clever you are! Which flavor of the stuffing did you use?
I was thinking perhaps the Savory Herbs one, yes? I will try this!
With love,
~Cat