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Kay's Zesty Croutons

Although it doesn't happen often here, if you have a leftover loaf of French bread or other thick bread you can make some delicious homemade croutons.  You can store in zip-top bags or in airtight food storage containers at room temperature for up to three days or in the freezer for several weeks. They also keep in the fridge for several days with only a small loss of crunchiness.

1 loaf French bread (a few days old)
3 tablespoons olive oil
3 tablespoons unsalted butter, melted
4 cloves garlic, finely chopped
½ -2 teaspoons kosher salt (we don’t use a lot of salt so I only used ½ teaspoon on ours, but I think most people would want more salt.)
1 teaspoon freshly cracked black pepper
2 teaspoons Italian seasoning
 
 Preheat the oven to 350 degrees F.
Line a cooking sheet/baking sheet with parchment paper.
Cut the bread into small cubes and place in a large bowl.
In a small skillet, melt butter and gently saute garlic for 2-3 minutes. Remove skillet from burner and let cool about 5 minutes.  Add all other ingredients and stir well
Pour mixture over bread cubes and using your hands, gently toss the croutons and make sure they are coated with all the oils, butters and seasonings. Pour onto baking sheet and a single layer.
Bake for 15-20 minutes until they are golden brown. Check often so they don’t burn or get overly toasted. Remove from oven and let cool before serving.

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