Whatever happened to 'normal' sized croutons?

[taxlady]

I use fresh garlic in my garlic butter. Makes a big difference.

I always use fresh garlic in my garlic butter too, so I can't compare with how it would be otherwise. Do you use garlic butter for your croutons? Do you leave the bits of garlic in the butter when toasting the croutons?

 

[msmofet]

I always use fresh garlic in my garlic butter too, so I can't compare with how it would be otherwise. Do you use garlic butter for your croutons? Do you leave the bits of garlic in the butter when toasting the croutons?

I melt some of the garlic butter which has butter, olive oil, fresh garlic, fresh parsley, fresh grated hard Italian cheese (parm regiano & pecorino romano), ground red pepper flakes, salt, and ground peppercorns in it. I don't strain. We like the little bits stuck to the croutons.

 

[dragnlaw]

The very few times I made croutons, back in the day, the accepted way was to rub some old toast or stale country bread with a split garlic clove, toss with a bare drizzle of olive oil, into the oven for a few minutes with lots of shakin' going on.
A gal pal was an expert at that - I actually liked hers. They weren't readily available in stores then.

 

[taxlady]

I melt some of the garlic butter which has butter, olive oil, fresh garlic, fresh parsley, fresh grated hard Italian cheese (parm regiano & pecorino romano), ground red pepper flakes, salt, and ground peppercorns in it. I don't strain. We like the little bits stuck to the croutons.

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The bits don't get burnt? Whenever I have used minced, fresh garlic that go in the oven and aren't covered by other food, the garlic bits get burnt.

 

[msmofet]

Nope not burnt. Doesn't look burnt in the picture, just browned and crispy.

 

[dragnlaw]

My friend did as msmofet. They were never burnt. You aren't really leaving them in the oven that long. IMHO
and they were really finely minced/mashed.

 

[Linda0818]

I melt some of the garlic butter which has butter, olive oil, fresh garlic, fresh parsley, fresh grated hard Italian cheese (parm regiano & pecorino romano), ground red pepper flakes, salt, and ground peppercorns in it. I don't strain. We like the little bits stuck to the croutons.

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Those are beauteous