Garlic Parmesan Croutons

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.

• 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

LAURA LEE ALICE
COOKS