Croûtons are small, crisp, toasted cubes of bread used as a topping on salads and soups.

Origin

Croûtons put day-old bread to use and add bite and toasted flavour to soft dishes such as Caesar salad or creamy vegetable soups. A leftover heel of bread becomes a topping that lifts any dish and cuts food waste along the way.

How to

Cut stale bread into even cubes, toss them with oil or butter and salt, and toast them in the oven or in a pan, turning often, until golden. Let the cubes cool before serving so they turn properly crisp. Garlic or herbs add extra flavour.

Common mistake

Added to soup too early, croûtons go soft. Serve them separately and add them at the table.

Related recipes

Pumpkin Soup: A Field-to-Table Delight with Delicious Croutons, Green Aspargus Salad

Related terms

Garnishing, Brown Butter