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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.