LAURA LEE ALICE
COOKS
®
Croutons should have a buttery flavor and just a slight crunch. They can add
texture and flavor to salads, a great accompaniment to soups and stews, or eaten
as a snack. I like to make them in sticks to dip in our Marinara Sauce.
To create the finest croutons:
• Olive oil is the preferred choice for achieving the best flavor.
• Lightly mist or sprinkle with water before baking.
• Keep in an airtight container for up to a week or freeze for a month
• Using artisanal breads like ciabatta, Italian, sourdough, or our Kefir Bread.
These are so good that you will make them again and again!
Ingredients
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1 Tbsp butter
• 3 cups bread, crusts removed, ¾-inch cubes
• Sea salt & black pepper
• 3 Tbsp finely grated parmesan cheese
Preheat oven to 325°F. Line a baking sheet with parchment paper.
Instructions
1. Place the garlic, olive oil and butter in a glass measuring cup; microwave on
high for 20 seconds, remove and stir; repeat 2 more times until butter is melted.
2. Place the bread cubes in a large bowl; add the garlic mixture and gently toss;
repeat with the Parmesan cheese; toss again. Sprinkle with salt and pepper to
taste.
3. Pour mixture onto prepared pan and place in the preheated oven. Bake for 15
minutes, remove and stir; return to oven and bake for 15 minutes more, until
golden and crisp. Watch to make sure they don't get overdone. Cool completely.
Place in an airtight container until use.
Tips
• Do not use plain white bread that mashes easy. Plus, you want the ¾-inch cubes
so look for bread with thick slices or that you can slice to the proper size.
• I like this size of crouton because they be used alone as an appetizer or can be
used with a dip.
• The croutons can be cut into ½-inch x 2-inch pieces for easier handling. These
are great with our Marinara Sauce.
KEYWORDS
garlic croutons, easy croutons, best croutons
Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even
though it may have changed from the original. We will never know the true author of the original recipe, regardless of
what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the
recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within
the pages. That's where the real story is, finding those simple Southern recipes. -Mac