Herbed garlic and parmesan croutons

1 servings

Ingredients

Quantity Ingredient
2 larges Garlic cloves; sliced thin
; lengthwise
1 teaspoon Dried oregano; crumbled
1 teaspoon Dried basil; crumbled
1 teaspoon Dried thyme; crumbled
½ teaspoon Salt plus additional to taste
½ teaspoon Pepper
½ cup Olive oil
1 Loaf of Italian bread; cut into 3/4-inch
; cubes (about 7
; cups)
¼ cup Finely grated fresh Parmesan

Directions

In a small saucepan combine the garlic, the oregano, the basil, the thyme, ½ teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden.

Sprinkle the croutons with the additional sat and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad. Makes about 5 cups.

Gourmet June 1990

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