Red Pepper Garlic Croutons
|Firm white bread slice/Whole wheat / egg bread slice||8|
|Garlic clove||1 Small, peeled|
|Roasted red peppers||7 1⁄2 Ounce, drained and patted very dry (1 Jar, Scant 1/2 Cup)|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
Preheat oven to 325°F.
Remove crusts from bread.
Cut diagonally into triangles or desired shapes with a 1 1/2 to 2-inch cookie cutter.
Place on a baking sheet and bake for 10 minutes or until very dry and crisp.
(Toasts may be stored airtight up to 1 week or frozen.) In a food processor with the metal blade, process garlic until minced.
Add red peppers and process until pureed.
Add butter and process until blended; the mixture will not be smooth.
(Butter may be refrigerated for up to 2 days.)