Make Parmesan-Pepper Croutons from Bolillo Rolls

Make Parmesan-Pepper Croutons from left-over Bolillo Rolls! As I look at the rolls that are now two-days old, I quickly zoom into my “Leftover-Makeover” mode! I really don’t want to toss them out, they’re just a little dry, not spoiled. Why waste?

What am I going to do with them? Well, they’re already a bit dry, so maybe I’ll dry them out some more! I’d love to have some savory, cheesy croutons to dip into my tomato-basil soup, Lentil Vegetable Soup or my cream of mushroom soup. As I lay out the Bolillo slices on my cookie sheet, they look so pretty! Why must I wait for lunch, I want to eat some now! Maybe I’ll just snack on a few with that roasted eggplant pickle I made a couple of days ago. Of course, I will have a few more later too, with my soup.

so easy to make!

I set the oven to pre-heat, and begin to butter the Bolillo slices, then sprinkle them with paprika, a little pepper and Parmesan. Just as I’m getting done, I hear my oven announce its readiness. All I need to do is pop in the cookie sheet, set the timer and wait! I inhale the lovely aroma that soon emanates and wafts through the kitchen. I keep a close eye on it, because I know that “perfect” to “burnt” can happen within seconds!

What else can I do with these light and crunchy Parmesan-Pepper croutons? Let’s see: they’re really quite versatile and can be paired with many things. Top them with any type of cheese, sliced avocado, creamy Spinach-Artichoke dip, pickled radish greens, etc. Too many options… hey, just munch on them by themselves!

What if I don’t have bolillo rolls? No worries, you can make these little treats with pretty much any kind of bread. Yes, even plain old sliced sandwich bread works – just quarter the slices first or make long strips if you wish. These might not look quite as pretty as the little Bolillo croutons, perhaps, but the taste? Mmmm… hits the spot alright!

Parmesan-pepper Croutons

Slices of Mini Bolillo rolls, are buttered, sprinkled with Parmesan cheese, black pepper and paprika, then baked in a pre-heated oven until crisp and lightly browned. Can be used with dips, etc., as appetizers and snacks, as well as served with various soups.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

0 minutes mins

Total Time 30 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine American, French, Italian

Servings 6 people ( 4 slices per serving

Calories 62 kcal

Equipment

• Oven – if oven is not available, alternated directions are provided
• large cookie sheet
• Parchment paper- it helps to prevent burn-spots on your cookie sheet; if not available , that's OK

Ingredients

  

1x2x3x

• 2 rolls mini Bolillo rolls- sliced 24 slices total about 1/4 in thick
• 1 tbsp butter salted
• 1 tbsp shredded Parmesan cheese grated is OK too
• 1 tsp black pepper- freshly ground texture should be slightly coarse
• 1 tsp paprika

Instructions

 

• Preheat the oven to 300F. Prepare cookie sheet by lining with parchment paper. Slice the rolls, 12 slices from each roll.
  
• Place the bollillo slices in single layer, close together, but not overlapping.
  
• Butter them lightly, then sprinkle a little Parmesan on each, followed by freshly crushed black pepper and paprika.
  
• Place cookie sheet on the center rack. Bake for 20 min total,, checking periodically. Each oven is a little different, so baking times may vary a bit. Do a first-check after 10 min. and check again after another 5 min. Note that if the bread is 2-3 days old, it will crisp faster – so may need to adjust accordingly!
  
• Allow to cool completely (inside the oven is fine) before placing in an airtight container or plastic bag. (See notes)

Stove-top procedure if you do not have an oven

• Butter the slices lightly then place them on a large preheated griddle, buttered side down, in a single layer. Toast them for a 4-5 min on medium heat, checking frequently to ensure that they don/t burn.
• When they look slightly golden brown and crisp, transfer them to a plate, browned side up. Place the next batch of slices on the griddle to brown.
• Meanwhile, sprinkle a little Parmesan and paprika on the toasted slices – on the buttered and browned side.
• When all the slices have been browned on one side, transfer the slices back to the griddle, cheese side up- single layer again. Cover the griddle or frying pan, to trap the heat, which will make the cheese melt a little, and the paprika will spread through the butter to give the toast a reddish golden hue.
• Remove the cover after 3-4 min and continue to toast until fully crisp. . Allow to cool completely before placing in an airtight container or plastic bag. (See notes)

Notes

If you do not have an oven, this recipe can be adapted for doing on the stove-top, using a a griddle or frying pan with a heavy bottom and a lid that fits well.

For storing these croutons, a Ziploc type bag is ideal. They should last for at least 2 weeks, after which they may develop a stale taste/odor.

You can serve these in a variety of ways – with soup (any kind), for bruschetta, with antipasto, to accompany a dip, or even just by itself as a light snack.

The featured photo shows the croutons served alongside pickled roasted eggplant.

Nutrition

Serving: 17gCalories: 62kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 118mgPotassium: 20mgFiber: 1gSugar: 1gVitamin A: 26IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Keyword baguette slices, bolillo slices, croutons, Parmesan

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