Name: Buttery Rye Croutons
Total time: 20 min
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon olive oil; 2 slices light rye bread, cut into 1/2-inch cubes (about 1 1/2 cups)

Time

20 minutes

Yield

Serves 4 to 6 (Makes 1 1/2 cups)

Ingredients

3 tablespoons unsalted butter

1 tablespoon olive oil

2 slices light rye bread, cut into ½-inch cubes (about 1 ½ cups)

Ingredients

3 tablespoons unsalted butter

1 tablespoon olive oil

2 slices light rye bread, cut into ½-inch cubes (about 1 ½ cups)

Ingredients

3 tablespoons unsalted butter

1 tablespoon olive oil

2 slices light rye bread, cut into ½-inch cubes (about 1 ½ cups)

Why This Recipe Works

Instead of turning on the oven to make croutons, we gently fry them in a skillet. A combination of olive oil and butter gives the croutons great flavor without the risk of burning.

Before You Begin

The croutons can be made ahead and stored in an airtight container for 1 week.

Instructions

Heat butter and oil in 10-inch skillet over medium heat. When foaming subsides, add bread cubes and cook, stirring frequently, until golden brown, about 10 minutes. Transfer croutons to paper towel–lined plate and season with salt to taste.