Crouton Cups with Caesar Salad Filling(Side Dish)
- 12 very thin slices firm white bread
- 3 tablespoons unsalted butter, melted (or extra-
- -virgin olive oil)
- 2 teaspoons garlic powder
- 1 tablespoon each dried thyme and dried parsley-
- Freshly cracked black pepper
- 3 cups diced chilled Romaine lettuce
- ¼ cup chilled Caesar salad dressing
- ¼ cup grated Parmesan cheese
Makes 12 appetizers
“Just a few tricks, really. Make sure the bread you use is very thin and very firm. No “air bread” allowed. Second, you must use real butter or extra virgin olive oil to give these crouton cups a rich flavor. Lastly, use a good quality powdered garlic for this recipe.
You can use any salad you like in these crouton cups – just modify the herbs and spices you’re using to fit the filling.”
- Preheat oven to 375 degrees.
- Cut bread slices into 4 inch squares, removing crusts. Lightly brush both sides of bread squares with butter. Mix together the garlic and herbs and sprinkle over both sides of bread squares.
- Using a 12-cup muffin pan, press one bread slice into each muffin cup, overlapping slightly. Edges of bread squares will stick up slightly out of muffin cups.
- Bake for 12 to 15 minutes, until lightly browned and crisp, watching closely so as not to burn. Remove from oven and let cool.
- Toss lettuce with Caesar dressing and then spoon into bread cups. Sprinkle Parmesan cheese on tops. Serve immediately.