Monday, September 1, 2014

Rosemary Croutes

"Bread Ahead", the theme for this week at I Heart Cooking Clubs (IHCC). We are currently cooking from Nigel Slater's recipes. I was searching for some bread recipes of Nigel when this recipe caught my attention, at least the herb paste did. Originally, this recipe is called Leek and Bacon Soup with Rosemary Croutes, but I have made only the Rosemary Croutes, did not make the soup. 


In the recipe, rosemary needles are weighed at 10 grams. This is the first time I'm weighing rosemary! LOL! I have always seen recipes using either in tablespoons measurement or sprigs, so how much is 10grams of rosemary needles? Snipped two large sprigs from my garden pot, and the above photo is 10 grams of the leaves, about a small bowl. There's really no need to follow the exact measurements, simply get a cupful of rosemary needles, then blend or process it with enough of olive oil until it comes to a spreading paste. Season with salt and black pepper to taste.


The leaves are blended with some olive oil to a paste. Now, I tried to cut down on the amount of oil, from 6 tablespoons to about 3.  But I guess, that is not a good idea! I find that I got to use all the 6 tablespoons in the end, to make the paste really nice. Season with some salt and black pepper. It tastes amazing! I thought that the scent of the rosemary might be overpowering, but it is really, really nice!

This is like a simplified pesto! Minus the cheese and nuts. Maybe next time, I'll try it with cheese and nuts to make it Rosemary Pesto! 


Get a couple of sliced baguettes, spread the Rosemary Paste over it, with some of the oil. I've sprinkled some garlic powder over, and place under the hot grill for about 2 minutes until the bread is crispy.
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Serve it immediately. I made this for my kids after school meal with some eggs, ham and green lettuce.  All of us love the Rosemary Croutes. It's really yummy! I will definitely make this again!

Rosemary Croutes
(adapted from guardian.com)
6 tbsp olive oil
10gm rosemary needles
6 slices bread
some garlic powder for sprinkling (my addition)

Make the rosemary paste by putting the olive oil into a food processor or blender with the rosemary needles. Blitz the herbs and oil, with a little salt and pepper, till all is bright green. Cut 12 long thin slices of bread from the loaf above (Nigel has given a recipe for bread, but I have used store-bought baguette). Place them flat on a baking sheet, then spoon over the rosemary oil. (Sprinkle with some garlic powder). Place under a hot grill till the bread is lightly crisp.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week "Bread Ahead"

23 comments:

  1. Toasted, herby bread - what a delicious accompaniment to that lovely meal. I often make herb-oil pastes and freeze them as a way to use up fresh herbs before they spoil but I've never made them with rosemary....that will change now.

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  2. Wah tentu wangi. Goes well w our lamb stew!

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  3. Hi Joyce!
    I never heard of measuring Rosemary in such a way. I suppose for a pesto like blend it's necessary, lol...It sure looks and sounds good. I really need to harvest some Rosemary. I may just try this! Thanks so much for sharing, Joyce...You'll be sharing it and I, I will be Pinning it!!!

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  4. My rosemary died on me lol! This sauce does looks like presto…must be very fragrant and yummy on the crusty bread.

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  5. Joyce , really interesting take on pesto ! I really thought that the flavor of rosemary will be stronger . It looks really appetizing on top of those sliced bread and your last photo makes my stomach growl , I think I'm gonna sleep now lol

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  6. I love this sauce look delicious! :)

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  7. Hi Joyce , Love rosemary , will try time dish , so easy thanks for sharing .

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  8. I've never tried using rosemary like this! Wonderful and delicious idea.

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  9. Never tried rosemary pesto before but I have a really huge pot of rosemary in the garden, I should probably give it a go too! :) Put it to good use.

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  10. I can already imagine how your kitchen was smelling when you were baking this.

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  11. Wonderful and fabulous Rosemary!
    Love to make this.

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  12. Hi Joyce,

    We usually make our toasted bread with parsley butter but not with rosemary and oil. Sounds delicious with its strong fragrant!

    Zoe

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  13. Joyce, it is so convenient when you have herbs growing in the garden. This rosemary croutes would go really well with stew too.

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  14. now, i need some of your good stuff for my baguette... how timely can this get

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  15. It does look yummy. And healthy!

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  16. the rosemary sauce looks amazing. You could use that on alot of stuff

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  17. I love those recipes with measurements in grams, so I weighed my tbsp of rosemary ;-) I great way to use rosemary, thanks for trying that recipe!

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  18. Rosemary adds such a lovely flavor. Easy and delicious.

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  19. Wow, you made such a wonderful after school meal for the kids. I bet the rosemary paste was so fragrant and paired beautifully with the ham. Such a lovely green color!

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  20. I love rosemary and these little toasts look so fabulous. I would love to spoon the paste on top of some white beans too. ;-) Great pick!

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  21. Great choice, Joyce, and good to read your comments. My immediate reaction was "gosh, wouldn't all that rosemary be very overpowering", so good to read that it wasn't, and it sounds like you turned this into a lovely meal idea. Love the idea of turning it into a pesto too.

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