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Croissant Croutons

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A sheet pan with baked croutons made from croissants.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Many cuisines, the world over, include dishes featuring some sort of a crouton—but making croissant croutons is really a level up. 

Pieces of dried bread are the key ingredient in panzanella, the simple yet perfect Tuscan tomato and bread salad. Caesar salad utilizes little crunchy croutons to add textural depth to a creamy, salty dish that masquerades under its healthy ‘salad’ banner (I mean, remove the cos lettuce and you basically have a deconstructed hangover fry-up). Fattoush, originating from Lebanon, uses leftover pita, fried and tossed with in-season chopped vegetables and herbs, often garnished with zingy sumac. There are but three examples, and we’ve only considered the category of salads!

The myriad of soups that are likewise infinitely improved when garnished with a handful of croutons (I’m looking squarely at you, French onion), make this use of leftover croissants one of the easiest, yet most powerful kitchen weapons you can possess.

This recipe was excerpted from ‘Lune’ by Kate Reid. Buy the full book on Amazon.

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