We partnered with Galliano to share what we’ll be serving during our own aperitivi all summer long.
You know you do it, anyways: Make croutons, but a few more than end up in the salad. Buy boxes of croutons without the intention of ever making a salad.
Dislodged from dressing and leaves, croutons hit all the notes of the ideal snackage and appetizer carb: salty, crunchy, bready, amenable to whim. But this endorsement comes with a caveat—please make your own croutons. Not only do they take five seconds and are substantially better texturally than store-bought versions, but you can add seasonings to suit your occasion’s other dishes.
Peter Miller, who resurrected office lunch-making from the doldrums in his first book Lunch At the Shop, also endorses croutons sans salad; in his new book, Five Ways to Cook Asparagus (And Other Recipes), he has a whole recipe to showcase them, called “Croutons on Their Own Fine Merit.”
Yes, we say! Forget the tortilla chips, or crackers, or toasting bread that’ll make people full before dinner during cocktail hour. “Croutons love company,” Miller advocates in the headnote, and while we’re not sure if he means other snacks or us, we agree with both scenarios. Here are just some of the dips and doodads we’d like cozying up to our croutons:
Garlic or Olive Bread Croutons with:
Seeded Croutons with:
Herbed croutons with:
Cheese Ball with Pecans and Dried Cranberries by Phyllis Grant
Roasted Salsa Verde by butterandthyme
Cornbread croutons with:
We’re pretty into the Italian tradition of aperitivo, so we partnered with Galliano to celebrate the launch of their new Apertivo liqueur. Share how you’re hosting your own on Instagram by tagging @DrinkGalliano and #GallianoMoments for the chance to win an Italian aperitivo kit.