Seasoned Croutons Recipe
Summary
MethodBaked
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Seasoned salt | 1/4 Teaspoon | |
| 1 teaspoon chopped fresh parsley or 1/4 teaspoon dried leaf parsley | ||
| 1/8 teaspoon dried leaf basil | ||
| Pinch dried leaf thyme | ||
| Pinch dried dillweed | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| 8 slices firm-textured bread | ||
| 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
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
Chef
