| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
June 1990 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Garlic cloves; sliced thin |
|
|
; lengthwise |
| 1 |
ts |
Dried oregano; crumbled |
| 1 |
ts |
Dried basil; crumbled |
| 1 |
ts |
Dried thyme; crumbled |
| 1/2 |
ts |
Salt plus additional to taste |
| 1/2 |
ts |
Pepper |
| 1/2 |
c |
Olive oil |
| 1 |
|
Loaf of Italian bread; cut into 3/4-inch |
|
|
; cubes (about 7 |
|
|
; cups) |
| 1/4 |
c |
Finely grated fresh Parmesan |
INSTRUCTIONS
In a small saucepan combine the garlic, the oregano, the basil, the thyme,
1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture
for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with
the oil mixture, spread them in a jelly-roll pan, and bake them in ht e
middle of a preheated 350F oven for 8 minutes. Sprinkle the croutons with
the Parmesan and bake them for 7 minutes more, or until they are golden.
Sprinkle the croutons with the additional sat and let them cool. The
croutons keep in an airtight container for 1 week. Serve the croutons as a
topping for tossed green salad.
Makes about 5 cups.
Gourmet June 1990
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