Roasted garlic croutons and basil puree topping

4
4
4
Smartpoints value per serving
Total Time
5 hr 40 min
Prep
5 hr 5 min
Cook
35 min
Serves
4
Difficulty
Easy
We just love these savory, homemade croutons that pair well with the fresh basil purée. You can top your favorite soup or salad with this clever garnish. After roasting the garlic in the oven, toast slices of French baguette and spread the garlic over. Blanched basil, olive oil, and water are processed in a blender until smooth and comes together in just minutes. This topping adds a lot of flavor and texture to a variety of dishes; the possibilities are endless. Have a batch of croutons and basil purée readily available to dress up any weeknight meal. It's also a great way to use up leftover bread, garlic, or herbs you may have on hand.

Ingredients

garlic clove(s)

6 medium clove(s), peeled

extra virgin olive oil

1 Tbsp

sea salt

1 tsp

table salt

¼ tsp

French baguette bread

1 piece(s)

table salt

1 tsp

basil

2 cup(s)

water

2 Tbsp

extra virgin olive oil

2 Tbsp

Instructions

  1. To make the croutons, preheat the oven to 350°. In a small bowl, combine the garlic, oil and salt. Place a double sheet of aluminum foil large enough to wrap around the garlic on a work surface. Transfer the garlic with its oil to the foil and fold the edges up to wrap the garlic into a packet. Place the packet in the oven and roast for 25 minutes, or until the garlic is completely softened and golden brown.
  2. Place the sliced baguette on a small baking sheet and lightly dab it with the oil remaining around the garlic. Toast the slices until they are golden brown, about 10 minutes. Crush the remaining garlic with a fork and spread a thin layer over each crouton.
  3. To make the basil puree, fill a small bowl with water and ice to make an ice-water bath. In a medium saucepan, bring 1 quart of water to a boil. Add the salt and basil and blanch for 30 seconds, then drain and immediately transfer the basil to an ice bath. Drain again, squeezing out excess water. Place the basil in a blender, add the oil and two tablespoons of water, and blend until smooth.
  4. Top each soup with 2 croutons and 1/2 teaspoon of the basil puree.

Notes

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