Breads |
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Herbed Garlic and Parmesan Croutons - 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 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 pan, and bake them in the middle of a preheated 350°F 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 salt and let them cool. The croutons keep in an airtight container for 1 week.
Serve with Ron's Tomato Basil Soup, found in the Soups & Stews section.
- 1 large garlic cloves, sliced thin -- lengthwise
- 1 teaspoon dried oregano -- crumbled
- 1 teaspoon dried oregano -- crumbled
- 1 teaspoon dried thyme -- crumbled
- ½ teaspoon salt -- plus add'l to taste
- ½ teaspoon pepper
- ½ cup olive oil
- 1 loaf Italian bread, cut into 3/4" cubes -- about 7 cups
- ¼ cup Parmesan cheese -- finely grated
PREPARATION
In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 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 pan, and bake them in the middle of a preheated 350°F 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 salt and let them cool. The croutons keep in an airtight container for 1 week.
Serve with Ron's Tomato Basil Soup, found in the Soups & Stews section.
