Curried Mustard Croutons
Croutons add a great textural contrast to soups and salads. These zippy curried croutons add a flavor boost as well.
Ingredients
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil, cold-pressed, extra virgin
- 1 tablespoon Dulcet Madras Curry Mustard (or 2 teaspoons Dijon mustard and 1 teaspoon curry paste)
- 5-6 ounces cut or torn French or Italian bread
- coarse sea salt in grinder
- black pepper in grinder
Instructions
- In a large mixing bowl, whisk together butter, olive oil, and Dulcet Madras Curry Mustard.
- Add torn or cut bread and toss to coat with mustard mixture.
- Grind salt and black pepper over croutons and toss to distribute evenly.
- Arrange croutons on an edged baking sheet and bake at 350° for about 15 minutes, turning with a spatula once or twice in the process. Croutons with be crunchy and golden brown here and there when done.
- Remove from oven and let cool on baking sheet.
- Store in airtight freezer bags until needed. Croutons will keep for a few days. Rewarm to freshen.