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Breads

Herbed Garlic and Parmesan Croutons - 2005
​​Recipe courtesy of Ron Wozny

INGREDIENTS
  • 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.

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  • Home
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