Pizza and Flatbreads

Croutons Seasoned with Garlic, Rosemary and Black Pepper Oils

This recipe for croutons is from three-star Michelin chef Massimo Bottura. Use a rustic loaf or baguette. Whole wheat, spelt and rye
breads all make delicious croutons. Use to garnish soups and salads, as a stuffing base or crumble over a casserole. Adapt this recipe
to make toasts to accompany cheese and charcuterie.



Time: 30 minutes
  • Cut day-old bread into 1-inch cubes or break off irregular pieces for a rustic look. Warm a large skillet with Artigianale olive oil.
  • Toss in cubes and begin to toast on low heat. Drizzle with Essenziale Garlic oil. Mix well and continue to toast. Once absorbed, repeat the process using Rosemary and Black Pepper oils. When well browned, toss with crushed sea salt and rosemary.
  • Alternatively, preheat the oven to 375 °F. Position the rack in the center of the oven. Line a sheet pan with parchment or foil. Blend the oils in a mixing bowl. Use a pastry brush to paint the croutons on all sides. Toast in the oven until golden.
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