Top Rated Crouton Recipes

Sweet Potato Croutons
A simple and delicious recipe for those who want to make a warm and easy meal, with some seasonal fall ingredients, on a cold night. Lentilles du Puy, which come from the Haute-Loire region of France, are pretty unique in both flavor and consistency: unlike other lentils, they'll stay quite firm even after an extensive period of cooking.  Best eaten with sliced French or sourdough bread.
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Caesar Salad
You may not know it yet, but in your hands you hold a super-delicious recipe for Caesar dressing. This little recipe will cement your reputation as a gifted cook. Make big jars of the stuff and give them away as holiday gifts. (Just keep them refrigerated.) You think I’m kidding, but that’s just because you haven’t tried the recipe yet. In fact, the only thing better than this dressing is the homemade croutons that go with it. They’ll keep for a week sealed in an airtight container at room temperature. Click here to see 7 Reasons to Eat More Garlic
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4.75
Summer entertaining should be simple and easy. This recipe allows you to serve a favorite summer appetizer, antipasti, easily on bamboo skewers, so your guests can dig in without any fuss. 
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4
Green Gazpacho with Spicy Croutons
Delicious and easy-to-make, this chilled soup is perfect for those hot sunny days when all you want is something cool and refreshing to eat. This soup will last three to four days in a tightly sealed container. I recommend letting it chill down and percolate together for three to four hours up to overnight before serving — the flavors really meld together. Click here to see 9 Great Gazpacho Recipes to Help You Chill Out.
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4
You can add these flavored croutons to any salad. They give that extra kick of flavor and crunch!  Click here for Beyond Pumpkin: 10 Great Pumpkin Recipes
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Roasted Pumpkin Croutons Recipe from Ricky Eisen, President and Founder of Between the Bread (http://www.betweenthebread.com/), Manhattan’s premier café and corporate catering company for more than 35 years
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4
Roasted Pumpkin Croutons Recipe from from Ricky Eisen, President and Founder of Between the Bread (http://www.betweenthebread.com/), Manhattan’s premier café and corporate catering company for more than 35 years.
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4
Buttermilk and avocado lend tang and creaminess to this light, bright summer soup. To read more about cucumbers, visit Wall Street Journal's "Off Duty" section. Click here to see 7 No-Cook Summer Soups.
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4
Dandelion Greens with a Fried Egg, Croutons, and Anchovy Dressing
Here's our spin on Caesar salad. Instead of the usual mild romaine, we use robust, slightly bitter dandelion greens, which make for a heartier, more deeply flavored salad. The piquant cheese, anchovy, and peppery Sicilian extra-virgin olive oil balance the strong flavor of the leaves, and the egg yolk adds a lovely richness. If you can't find good dandelion greens, try using escarole, frisée, chicory, or Treviso radicchio. You want something that's sturdy and slightly bitter. Avoid arugula and baby spinach — they are far too delicate for this dressing and will quickly wilt. Click here to see 'Franny's' Cookbook Brings the Neighborhood Italian Joint to Your Kitchen.
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4
Winter Pumpkin Soup with Parmesan Croutons and Bacon Chips
Any type of winter pumpkin or squash, such as Sugar Pie pumpkin or butternut squash, can be used for this soup. Just remove the seeds, cut it into wedges, drizzle with olive oil, and roast in a 350-degree oven. The roasting softens the vegetable and reinforces its natural sweetness. The addition of stock and cream gives the soup a velvety smoothness, and the croutons and bacon chips add a nice crunch. — From Field Peas to Foie Gras, Jennifer Hill Booker Click Here to See More Soup Recipes
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4
Caesar Salad with Chile-Spiced Croutons
Who doesn’t love Caesar salad? I haven’t met anyone yet... And it’s been a favorite of mine ever since my college days in California. Back then, any trendy restaurant would assemble it right at your table. The waiter would arrive with his arsenal and furiously whip an egg to make the dressing. Going out for dinner and not ordering one was inconceivable! For me, this favorite recipe has evolved though. First, I find the egg-based dressing a bit rich, so I’ve come up with one that’s just as creamy and flavorful but sits better in my stomach. Then, whenever possible, I like to use young romaine lettuces that I serve whole. It makes a gorgeous presentation and looks less predictable than the torn-up pieces of mature, thick romaine leaves. The real bonus of course is that these young romaines are utterly succulent! You won’t find them in your grocery store though, so head out to your local farmers market to pick a bunch. And I dare say you haven’t tasted a romaine until you taste these young lettuces! Lastly, I like to make my own croutons. I’ll admit it’s a fetish of mine, but I just don’t enjoy the boxed, super dehydrated ones. Spiked with a little chili powder, they are good enough that my husband Marc always tries to steal a few before I’m ready to serve. A few tweaks on this classic recipe make a modern and light Caesar salad that’s also bursting with flavor... In fact, I always eat twice my share!
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You can add these flavored croutons to any salad. They give that extra kick of flavor and crunch! 
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2