| 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
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