Croutons are small, crispy pieces of bread used as a side dish or to add flavor to dishes. They can be bought in various flavors or made at home using different types of bread and seasonings. Polenta croutons require a different approach. Chefs may distinguish between crostini and crostini, or confuse them with croustades.
Croutons are small, crusty pieces of bread that have been sauteed or baked to remove moisture. They are used as a side dish and sometimes to add seasonings to dishes as well. The name is a culinary term that comes from the French word which is a diminutive of crust.
There are several dishes that are typically served with croutons, including soup and salad. They can also form an ingredient in a bread filling. Less usual they use them to garnish a dish of sautéed mushrooms and roast chicken served on a bed of croutons.
Croutons can be purchased ready-made in several flavors including garlic, herb, cheddar, plain, ranch, Parmesan, Caesar, and tomato/basil. They can also be made at home using French bread, baguettes, sourdough bread, brioche, or plain old white bread. Usually some kind of fat is used, either olive oil, butter or mayonnaise, or seasonings, herbs and cheese. The bread pieces are then briefly baked until golden brown.
Polenta croutons require a different approach. In this case, the polenta is made, shaped into a rectangle, and refrigerated until firm. It is cut into cubes and carefully fried in vegetable oil over high heat until golden brown. They can be made ahead and reheated before serving.
Some chefs distinguish between crostini, which are cubes, and crostini, which means little toast, and refer specifically to slices of toasted bread or even croutons when used to garnish soups or salads. Other chefs call both of these forms of toast by the same name.
Another possible confusion is between crostini and the similar word croustade which derives from the French from a Latin word meaning “to encrust”. Croustades are bowl-shaped crusts of bread, pasta, rice or potatoes, used as a container for another food and then eaten. They are fried or baked to a golden brown and can be used to hold soup, chili, vegetables, etc. Similarity in names and preparation could potentially lead to confusion.
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