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Italian Croutons
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- 3 large garlic cloves, sliced thin lengthwise
- 1 1/2 tsp. dried oregano, crumbled
- 1 1/2 tsp. dried basil, crumbled
- 1 tsp. dried thyme, crumbled
- 1/2 tsp. pepper
- 2/3 c. extra-virgin olive oil
- 1 loaf of Italian bread, cut into 3/4-inch cubes (about 7 cups)
- 1/2 c. finely grated fresh Parmesan
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| In a small saucepan combine the garlic, the oregano, the basil, the thyme, 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 jelly-roll pan, and bake them in ht e middle of a preheated 350° 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 sat and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad. |
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