| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Dips, Appetizers | 4 | Servings |
INGREDIENTS
| 4 | c | Crustless Bread cut in 2 inc |
| 1 | c | Melted butter or margarine |
| Herb suggestions below | ||
| 1/2 Tsp Onion Powder Variation 2: 2 Cloves | ||
| Press) | ||
| 1/4 Tsp Salt Variation 3: 1 Clove Crushed Garlic | ||
| 1 | Tbls Dried Basil | |
| Grated Parmesan Cheese | ||
| for garnish. (Sprinkle | ||
| over the croutons just | ||
| before toasting.) Variation 4: 2 Tbls |
INSTRUCTIONS
Using 4 cups of crustless bread that is fresh or one day old, cut into 2-inch squares or tear into chunks. (You can also use cornbread.) Gently toss the bread chunks with 1 cup of melted butter or regular margarine which has been laced with the herb suggestions below. Place on a cookie sheet and toast in a 400 degree F. oven for 10 to 15 minutes if a soft center is desired or for 20 to 25 minutes for crunchier croutons. Makes enough for about 2 1/2 cups of dip. HERB COMBINATIONS FOR THE ABOVE RECIPE: Variation 1: 2 Tbls Dried Tarragon Crushed Garlic (Use a Italian Seasoning Variation 5: 2 Tbls Minced Onion 1/4 Tsp Salt From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: Peacemaker”