Lemon-Thyme Croutons

By stancec44

Ingredients

• Lemon, 1
• Small sourdough loaf, 1/2
• Unsalted butter, 10 tablespoons
• Fine sea salt, 1/2 teaspoon
• Freshly ground black pepper, 1/2 teaspoon
• Fresh thyme, 6 sprigs

Details

Servings 4
Cooking time 50mins
Adapted from tastingtable.com

Preparation

Step 1

On a cutting board, place the:

Lemon
Use a vegetable peeler to remove the rind from half of the lemon. Turn the rind strips over and use a paring knife to slice off the white pith from the peel. Add the lemon strips to a small saucepan and cover with cold water. Bring the water to a boil over high heat, then use a slotted spoon to transfer the peel to a small bowl. Discard the water in the saucepan, return the peel to the saucepan, cover with water, and repeat the boiling process twice more.

Transfer the peel to a cutting board and slice it into ⅛-inch-wide strips. Slice it crosswise into small pieces.

2. On a cutting board, place the:

Sourdough loaf half
Use a bread knife to remove the crusts, then tear the interior of the loaf into small, bite-size pieces (you should have about 3½ cups). To a nonstick skillet set over medium heat, melt:

5 tablespoons of the unsalted butter
Add:

Half the torn sourdough bread pieces
¼ teaspoon of the sea salt
¼ teaspoon of the freshly ground black pepper
Slowly brown the croutons, stirring often, until the croutons start to become golden, 4 to 5 minutes. Add:

3 fresh thyme sprigs
Half of the chopped lemon peel
Continue cooking until the croutons are deeply golden and the thyme is fragrant (take care, as the thyme may spatter), 2 to 3 minutes. Transfer the croutons to a paper-towel-lined plate.

Repeat with the remaining bread, butter, salt, pepper, thyme and lemon peel. Serve warm or completely cooled (the croutons are best used within 1 day of making them).