Truffles and Croutons Sitting in a Tree K.I.S.S…
Hello there, Fancy Pants! I’ve ben thinking about how much you like truffles so I dreamed up a recipe for truffle-kissed croutons. If you have 1 bottle of white truffle oil to last the year, like your wallet told you to, you can use this recipes where a few drops go a long way. Enjoy!
Food Photography by Andi Galpern: Truffle-Croutons and Butter Lettuce
Truffle Croutons
Serves 12
White bread, (wonder bread used in the recipe)
Kosher salt, to taste
White Truffle oil, to taste
Here’s a trick to cutting perfect cubes of bread — add bread to the freezer for 2 hours, this makes it easier to cut. Remove 3 slices from the freezer at a time, stack them and cut off crust, then into small cubes. Repeat until all bread is cubed.
Set a large pan to medium heat. Add 2 Tbsp of olive oil, add cubed bread to cover pan in 1 even layer. Gently cook, adding oil as needed, toss croutons occasionally, until golden brown. Repeat until all bread is golden. Add croutons to a large bowl, lightly toss with salt and dashes of truffle oil, to taste.
Place croutons on top of salads with a light vinaigrette and thank me later, you lucky duck!