Rachael Ray - Sourdough Croutons |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe orginally came with Rachael's San Fran-Caesar Salad. Since I make my own croutons now, I think this is by far my favorite. I usually double or triple the recipe, adjusting the herbs and seasoning to taste. (I don't triple the black pepper but usually leave it at 1 teaspoon and use about 1 c. parmesan cheese.) I also use any kind of bread that I have available...even hotdog or hamburger buns.) Using herbs from my garden I will use fresh thyme, parsley, rosemary, red and sweet basil and chives, chopped fine (all together or whatever I have on hand.) I am typing her orginal recipe, so adjust to your own taste. My grandkids will eat these just as a snack...enjoy! Ingredients:
2 garlic cloves, crushed |
2 tablespoons extra virgin olive oil |
1 tablespoon butter |
3 cups cubed sourdough bread |
1 teaspoon coarse black pepper |
1/2 cup grated parmesan cheese |
2 tablespoons chopped fresh thyme (or 1 1/2 t. dried) |
Directions:
1. Preheat oven to 325 degrees.
2. Heat garlic and oil over low heat and melt butter into the oil.
3. Place the bread in a large bowl and toss with garlic oil and butter.
4. Season with pepper, Parmesan and thyme.
5. Spread croutons evenly on baking sheet and bake until crisp and golden. (15 - 25 minutes).
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