Sunday, August 4, 2013

Italian Style Croutons

3 TB. unsalted butter
3 TB. extra virgin olive oil
3 cloves garlic
1/4 tsp. sage
1/4 tsp. thyme
3 TB. parsley
3 TB. grated parmesan
pinch of black pepper
1/2 tsp. sea salt, or to taste
5 slices day-old white bread, cubed

Combine all ingredients except bread and parsley in a blender. When smooth, add parsley and pulse only until coarsely chopped.
Cut bread into cubes. Toss bread cubes in a bowl with the oil mixture.
Arrange in a single layer on a oiled baking sheet and bake at 275* until browned, turning several times.
Use on salads as you would croutons. These bread cubes are particularly good in a ripe tomato salad.

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