Monday, June 22, 2009



6 tbsp olive oil or melted butter

1 tsp dried ground thyme
1 1/2 tbsp dried basil
1 tbsp dried oregano
A few twists of freshly ground black pepper
A Pinch salt
4 cups cubed bread


Preheat the oven to 325° F. Stir the herbs and seasonings into the olive oil or melted butter. In a large bowl, drizzle the oil or butter mixture over the cubed bread, tossing to mix well. Spread the cubes in a single layer on a paper-lined baking pan. Depending on the dryness of the bread, bake for 10 to 30 minutes in the preheated oven. Stir the croutons every 10 minutes so they can brown evenly. Cool the croutons before sprinkling on salads.Croutons freeze well stored in plastic bags for many months. Stored at room temperature, croutons will keep for a couple of weeks.

4 cups

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