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Here is a simple way to enjoy summer's fresh tomatoes, cucumbers, and fresh herbs--a Middle Eastern bread salad made the healthy way!
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The term comes from the word culinary crouton crust, from the Latin root also means crust. It refers to small parts crispy bread that have been fried or baked to remove moisture. Croutons are used as a garnish and sometimes as a seasoning. There are several types of dishes that are typically served with croutons. The soup is the salad is another. Croutons may also form the basis of a bread stuffing. Use as crotons bed on which lay sauteed mushrooms and roasted chicken is a little less common. The croutons can be purchased ready in various flavors like garlic, herbs, cheddar, nature, ranch, Parmesan, Caesar and tomato and basil.Croutons can also be prepared at home with French bread, baguettes, sourdough bread, brioche bread or just a little stale.
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Usually one form or another fatty element is used, this is the olive oil, butter or mayonnaise and seasoning or herbs or cheese may be applied. The croutons are then briefly baked until they are golden. Some chefs distinguish between croutons, which are cubic, and croustini, which are small slices of bread baked. They make specific references to the same slices of bread croutons when used to garnish soup or salad. Other leaders call these two forms of the name croutons.
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Croutons truffles
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Ingredients1 baguettewholesale sea saltOlive oil0.4 pounds (150 g) black trufflespepper
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Method:Cut the baguette into round slices, slightly inclined. Broil on one side only.You now have a french crouton. Cut the truffles very thin slices.Take two croutons per person. Pour a drop of olive oil by crouton and place a slice of truffle over each crust.Pour another drop of olive oil. Season with a pinch of sea salt and pepper.
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