Toasted Croissant Croutons #SundayFunday

 

Today the Sunday Funday group is cooking with Easter leftovers...or at least with leftovers that you might have from Easter since we are posting on Easter Sunday. 

Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. Today Wendy is hosting and she wrote: "Happy Easter everyone. Let's share some ideas on what to do with those leftovers our readers will have." 

Here's the leftover line-up...

• Au Gratin Potato and Ham Casserole from A Day in the Life on the Farm
• Broccoli Ham and Swiss Casserole from Palatable Pastime
• Chef Salad from Amy's Cooking Adventures
• Ham and Cheese Buttermilk Biscuits from Making Miracles
• Ham and Spinach Quiche from Food Lust People Love
• Leftover Brown Rice Cakes from Sneha's Recipe
• Toasted Croissant Croutons from Culinary Adventures with Camilla

Croissants

I've been down the croissant rabbit hole for awhile now. You can see my Sourdough Croissants recipe. They are pretty much on our table every weekend and Easter weekend was no exception. So, what do with leftover croissants?! I decided to turn them into croutons for a salad.

You can use whatever spices you want. I wanted to use some za'atar, a Middle Eastern spice mixture that I always have on hand. It's a breeze to make and adds something fabulous to olive oil for dipping and - I've just discovered - as a spice rub on any kind of meat! But I recently found a jarred version that is amazing and a time-saver when I need it.

Ingredients makes approximately 2 cups of croutons

• 2 leftover croissants (I used my Sourdough Croissants)
• 2 Tablespoons olive oil (I used a garlic olive oil)
• 2 Tablespoons Parmigiano-Reggiano, grated or any other hard cheese you have on-hand
• 1 Tablespoon za'atar spice blend 
• freshly ground salt
• freshly ground pepper
• Also needed: baking sheet

Procedure

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat or parchment paper for easy clean-up.

Cut the croissants into 1/2-inch cubes and place them in a mixing bowl. Drizzle the cubes with olive oil and toss in all remaining ingredients.

Spread the seasoned cubes onto the prepared baking sheet and bake for 5 minutes. Turn cubes with tongs and return them to the oven for another 3 to 4 minutes. They should be slightly browned and crunchy.

Serve over your favorite salad. I put them on top of mixed green salad with torn pink radicchio, sliced Easter Egg radishes, and blanched asparagus spears.

That's a wrap  for our #SundayFunday Easter leftover fest. We'll be back next week as Rebekah of Making Miracles leads us in a round-up of garlic recipes. I love that aromatic! Stay tuned...