Recipes
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Sour Dough Croutons |
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| Chef: | Bobby Flay |
| Description: | Recipes from Bobby Flay's Bar Americain. |
| Number of Servings: | 6-8 |
| Ingredients: | Use to top the Fulton Fish Market Cioppino 8 tablespoons unsalted butter, at room temperature3 anchovies in oil, patted dry Salt and freshly ground black pepper 8 (1/2-inch) thick slices sourdough bread Olive oil Kosher salt and freshly ground black pepper |
| Preparation - Directions: | 1. Preheat a grill pan over medium-high heat or your broiler. 2. Combine the butter and anchovies in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl. 3. Brush the bread with oil on one side and season with salt and pepper. Grill, oil side down on preheated grill pan until lightly golden brown or if broiling, oil-side up on a baking sheet, turn over and continue grilling until lightly golden brown on both sides. 4. Remove bread to a platter and spread some of the butter-anchovy mixture on the seasoned side. Cut each slice in half, crosswise. Place 1/2 slice of the bread in each bowl, ladle some of the mixture on top and top with the remaining 1/2 slice of bread. Garnish with parsley leaves, if desired. |
