Sour Dough Croutons
Recipes from Bobby Flay's Bar Americain.
|Number of Servings:||6-8|
Use to top the Fulton Fish Market Cioppino8 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
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.