Best Panzanella Croutons Recipes

Winter Panzanella With Stuffing Croutons image

Provided by Andy Baraghani

Yield Serves 6

Number Of Ingredients 11

4 cups (firmly packed) leftover stuffing, torn into bite-size pieces
1/2 cup pecans
1/4 cup fresh grapefruit juice
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon honey
1 red or white endive, cut in half crosswise, leaves separated
1 small Treviso radicchio or any other chicory, cored, torn into 2-inch pieces
1 sweet-tart apple (such as Pink Lady), cored, halved, thinly sliced crosswise
1 small beet, any color, peeled, very thinly sliced crosswise
Kosher salt
Olive oil (for drizzling)

Steps:

Preheat oven to 400°F. Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25-35 minutes.
Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes. Let cool; coarsely chop.
Whisk grapefruit juice, vinegar, and honey in a large bowl. Add endive, radicchio, apple, beet, and pecans, season with salt, and toss to combine. Drizzle salad with oil and add stuffing croutons; toss again to combine.

Panzanella Croutons image

Provided by Japanese Delight

Categories High In...

Time 25m

Yield 4 1/2 cups

Number Of Ingredients 3

1/4 cup unsalted butter, Bagna Cauda Butter
6 cups crust-free cubed day-old bread (1/2-inch cubes)
6 tablespoons finely grated parmesan cheese

Steps:

Preheat the oven to 350ºF.
Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes. Let cool. Store in an airtight container.

Nutrition Facts : Calories 243.3, Fat 13.7, SaturatedFat 8, Cholesterol 33, Sodium 421.1, Carbohydrate 23.9, Fiber 1.1, Sugar 2.1, Protein 6.2