Monday, May 17, 2010

Homemade Croutons

I'm not including measurements here - only very approx. - cuz this is a loose type of cooking. It's pretty forgiving, and easy to eyeball. So don't be afraid to take control.

Stale or not bread, cubed (half loaf)

Garlic, chopped (four cloves)

Rosemary, dry or fresh (1 tsp dried)

Ground sea salt (1 tsp)

Olive oil (2-3 tbsp)

Reminder: measurements are super approximate.
  1. Mix garlic, rosemary, sea salt and olive oil in a large bowl.
  2. Toss bread cubes in mixture until coated.
  3. Place on tin-foil covered baking sheet and bake at 350 until the bread and garlic are both brown and crisp.
I've experimented with adding the garlic later, so it doesn't risk burning. This is an option. But since I'm generally lazy, I prefer to put it in at the beginning and not have to mess with things once they're in the oven. If you keep an eye on it, you can avoid absolute burn, but you will end up with very crunchy garlic bits. I happen to like them this way. Everything is subjective.

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