Caesar Salad Croutons

Recipe View 15 mins Infuse the Oil: Combine garlic and olive oil in a small saucepan. Gently simmer over low heat until the garlic cloves turn a light golden color (approximately 15 minutes). Strain the oil through a fine sieve, pressing the garlic cloves to extract all their essence. Discard the solids and reserve the aromatic garlic oil.

Recipe View 5 mins Prepare for Baking: Preheat your oven to 300 degrees F (150 degrees C). Lightly grease a baking sheet to prevent sticking.

Recipe View 20 mins Toast the Bread: Arrange the sourdough bread cubes in a single layer on the prepared baking sheet. Bake in the preheated oven, turning the cubes occasionally, until they are lightly browned and slightly crisp (about 20 minutes). This step removes excess moisture and prepares them for the final flavor infusion.

Recipe View 15 mins Ghee-Garlic Sauté: In a large, non-stick skillet, melt 1/3 cup of ghee with 1/3 cup of the reserved garlic oil over medium heat. Add the toasted bread cubes in batches, ensuring not to overcrowd the pan. Cook, turning frequently, until they achieve a beautiful light to medium golden brown color (about 10-15 minutes per batch). Add more ghee and garlic oil as needed to maintain even coating and prevent burning.

Recipe View 20 mins Drain and Cool: Transfer the freshly sautéed croutons to a basket lined with paper towels. Allow them to drain for at least 20 minutes to remove any excess oil, ensuring maximum crispiness.