Homemade Cheese Croutons for Salads


  • Large ciabatta loaf-available at Dirk's

  • 1/2 cup parmesan cheese, grated

  • 1/4 cup ricotta cheese

  • 1/4 cup mascarpone cheese

  • 2 tablespoons melted butter

  • 1 teaspoon fresh garlic, grated

  • 1 teaspoon sea or kosher salt


  • Remove crust from ciabatta then slice across horizontally into two pieces. Roll bread until compacted and thin. Do the same with the other half. Cut each into 4 to 6 rectangles.

  • Combine all ingredients to make filling except butter.

  • Put filling on the long side of the rectangular pieces of bread. Roll tight keeping filling in the center, pinch ends and seams. Wrap lightly in plastic wrap. After all are made put in refrigerator for at least an hour.

  • Remove from refrigerator, heat skillet. Brush outside of each crouton with melted butter. When skillet is hot, reduce temperature to medium, add croutons. Cook on all sides until golden. place on a cookie sheet and keep warm until all are finished. When ready to serve, slice in half and lay on romaine hearts or use as a side serving for other dishes.

  • Makes 8 to 12 large croutons. Don't get hooked on these and enjoy!

Dirk FucikSalads