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Seasoned Croutons

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Ingredients
  Butter/Margarine 3 Tablespoon
  Garlic 1 Clove (5 gm), minced (Small Clove)
  Seasoned salt 1⁄4 Teaspoon
  Chopped fresh parsley/1/4 teaspoon dried leaf parsley 1 Teaspoon
  Dried leaf basil 1⁄8 Teaspoon
  Dried leaf thyme 1 Pinch
  Dried dill weed 1 Pinch
  Freshly grated parmesan cheese 2 Tablespoon
  Bread slices 8 (Firm Ones)
  Olive oil 1 Tablespoon
Directions

In a small bowl, combine butter or margarine, garlic, seasoned salt, parsley, basil, thyme and dillweed.
Cream with the back of a spoon until well mixed.
Stir in Parmesan cheese.
Spread 1 side of each slice of bread with butter or margarine mixture.
Stack bread in 2 piles of 4 slices each.
Cut stacks in 1/4-inch-wide strips.
Cut each strip in 1/4-inch cubes.
Preheat oven to 200F (95C).
Heat olive oil in a heavy, ovenproof skillet over medium heat 1 minute.
Add bread cubes; stir to separate and coat.
Cook, stirring constantly, 3 to 5 minutes.
Place skillet in oven.
Bake until cubes are dry and crisp, but not browned, about 15 minutes.
Cool completely.
Store in an airtight container

Recipe Summary

Method: 
Baked

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