Brown Butter and Mustard Croutons

Nutty browned butter, Dijon mustard and fresh herbs add an unexpected punch of flavor to toasted bread creating what I think is probably the tastiest crouton I've ever had. Use them to top a salad, a casserole or toss a handful on top of my Creamy Roasted Tomato and Parmesan Soup. (Or grab a handful and simply use them as a dipper in Buttermilk Dressing with Fresh Herbs and Miso.)

While working on a recipe for a salad featuring heirloom tomatoes, peaches and arugula, I was looking for rustic crunchy salad topper. Something that would add texture to bright fresh flavors and that would serve as the perfect complement for homemade buttermilk dressing with fresh herbs.

Ingredients

I had half a loaf of focaccia that was maybe more than a few days past "fresh" and needed to be used. Croutons were calling. I love the airy density of focaccia, but French bread, ciabatta or even sourdough bread can be used.

• focaccia (substitute ciabatta, French bread or sourdough bread)
• unsalted butter
• Dijon mustard
• Worcestershire sauce
• fresh parsley
• fresh thyme
• salt

See recipe card for quantities.

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Heat butter in a medium saucepan over medium heat.

Cook until milk solids form and starting to turn golden and smell nutty. 

Whisk in remaining ingredients.

Remove from heat.

Stir in the bread cubes coating evenly. 

Spread out on the baking sheet and bake for 15 to 20 minutes until toasted and lightly browned. 

Allow to cool. Store in an airtight container.

Hint: Cut the bread into cubes a few hours -- even overnight -- before prepping and let them sit at room temperature. This helps to dry them out, making sure they get evenly coated in that yummy browned butter with mustard. It also helps to achieve a good crunch after they come out of the oven.

Equipment

• baking sheet
• parchment paper or aluminum foil
• large saucepan

Storage

After the croutons have cooled completely, store them in an airtight container for up to 5 days.

🍽️ Recipe

Brown Butter and Mustard Croutons

The Savory Tart

Nutty browned butter, Dijon mustard and fresh herbs add an unexpected punch of flavor to toasted bread creating a very tasty. Use them to top a salad, or a casserole or toss a handful on top of soup.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Condiment, Salad

Cuisine American

Servings 5 cups

Equipment

• baking sheet
• large saucepan

Ingredients

  

• 8 ounces focaccia substitute ciabatta, French bread or sourdough bread, cut or torn into ½” pieces
• 1 stick unsalted butter
• ¼ cup Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon minced parsley
• 2 teaspoons chopped fresh thyme
• ½ teaspoon salt

Instructions

 

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Heat butter in a large saucepan over medium heat, cooking until milk solids form and butter starts to turn golden and smell nutty. Remove from heat and whisk in remaining ingredients. Stir in bread cubes to coat evenly.
• Spread out on the baking sheet and bake for 15 to 20 minutes until toasted and lightly browned, turning half way through baking. Allow to cool. Store in an airtight container.

Keyword brown butter croutons, crouton, croutons, mustard croutons, salad additions

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