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Sour Dough Croutons

Chef: Bobby Flay

Recipes from Bobby Flay's Bar Americain.

Number of Servings: 6-8

Use to top the Fulton Fish Market Cioppino

8 tablespoons unsalted butter, at room temperature
3 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.

Sour Dough Croutons

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