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Valentine's Day: Heart-shaped croutons for your dinner salad
Published: 2/12/2013 8:36 PM
Last Modified: 2/12/2013 8:38 PM




Many people will be trying to stick to their diets even though Valentine's Day falls on Thursday.

So why should the chocolate eaters have all of the fun?

Heart-shaped croutons on a dinner salad, served with fish chicken or a small filet, would be one option for a homemade Valentine's Day dinner.

There are several ways to make and season heart-shaped croutons.

I used a 1½-inch cutter to cut the hearts out of white sandwich bread.
Then I sprayed both sides with Canola oil and sprinkled a little garlic powder on them before browning them in a nonstick skillet.

Here is another recipe for heart-shaped croutons. Season them however you want — or however your Valentine prefers. They make a special addition to your holiday dinner at home.

Heart-Shaped Croutons
enough for 4 salads
4 slices sandwich bread (or French or whatever you have lying around)
¼ cup olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Heart-shaped cookie cutter, pastry brush, cookie sheet
1. Using cookie cutters, cut heart shapes out of bread and place on cookie sheet. Let sit for an hour, then preheat oven to 350 degrees.
2. In a small bowl or measuring cup, mix oil, salt and pepper. Using a pastry brush or a spoon, brush heart shapes with oil mixture. Flip and brush other side.
3. Place in oven and cook for 8 minutes. Turn shapes over and continue baking for an additional 8 minutes until shapes are golden brown.
4. Let cool on cookie sheet. Croutons are best enjoyed on the same day, but will keep for a few day in an airtight container at room temperature.




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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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