This is a quick and simple post. I’ve been wanting to put a twist on crunchy croutons for quite some time now, and making croutons of out croissants has always been in the back of my mind. I finally picked out a perfect croissant, cut it into cubes, and toasted it with some delicious flavors to bring you these toasted croissant croutons.
Croissants are buttery in nature, so they don’t need additional butter flavor. Instead, I tossed them with a bit of olive oil to add another depth of flavor.
Seasoning the croissant cubes with salt, pepper, dried oregano, and Parmesan is all they really need. I love to top Caesar salads with toasted croissant croutons, and the Caesar has so much flavor on it’s own, it doesn’t necessarily need a crouton competing with it for the limelight. 🙂
Croissants are obviously very flaky, and will crumble easily once tossed with the salad. This is an added bonus in my opinion, because the crunch factor is distributed throughout the salad, rather than a mouthful of crunch every few bites.
Keep an eye out this week for my new greek yogurt caesar salad recipe this week. It’s been a long time coming, and is probably the most made recipe in my household. It’s going to be awesome with these toasted croissant croutons.
I hope you love them as much as I do!
toasted croissant croutons
- 1 croissant best quality
- 1 Tbsp. olive oil best quality
- 1/2 tsp. dried oregano
- 2 Tbsp. Parmesan Reggiano grated on a microplane
- flaked sea salt
- freshly ground black pepper
- Preheat oven to 350 F.
- Cut the croissant into 1/2" cubes. Toss the croissant cubes in the olive oil to coat, then toss in all remaining ingredients.
- Evenly spread the seasoned croissant cubes onto a baking sheet, and bake at 350 for 5 minutes. Remove the baking sheet from the oven, and carefully toss the croissant cubes with tongs to help them toast evenly. Bake for another 3-5 minutes, until slightly browned and crunchy.
- Serve over your favorite salad.