Prep 10 mins
Cook 20 mins
This recipe orginally came with Rachael's San Fran-Caesar Salad. Since I make my own croutons now, I think this is by far my favorite. I usually double or triple the recipe, adjusting the herbs and seasoning to taste. (I don't triple the black pepper but usually leave it at 1 teaspoon and use about 1 c. parmesan cheese.) I also use any kind of bread that I have available...even hotdog or hamburger buns.) Using herbs from my garden I will use fresh thyme, parsley, rosemary, red and sweet basil and chives, chopped fine (all together or whatever I have on hand.) I am typing her orginal recipe, so adjust to your own taste. My grandkids will eat these just as a snack...enjoy!
- 2 garlic cloves, crushed
- 29.58 ml extra virgin olive oil
- 14.79 ml butter
- 709.77 ml cubed sourdough bread
- 4.92 ml coarse black pepper
- 118.29 ml grated parmesan cheese
- 29.58 ml chopped fresh thyme (or 1 1/2 t. dried)
- Preheat oven to 325 degrees.
- Heat garlic and oil over low heat and melt butter into the oil.
- Place the bread in a large bowl and toss with garlic oil and butter.
- Season with pepper, Parmesan and thyme.
- Spread croutons evenly on baking sheet and bake until crisp and golden. (15 - 25 minutes).
thank you for sharing this recipe. I made a double batch I had a half loaf of homemade sourdough that was 3 days old & so I made these with EXCELLENT results even though I found I was out of fresh garlic..so I had to SUB some garlic powder..I'm guessing 2 to 3 Tablespoons ( I just did a few hardy shakes into the butter/oil mixture..worked very nicely I also added to the 2nd tray to go in the oven a few shakes of cayanne pepper..(those are ALL mine) and they are great.... easy simple great recipe..I had to bake mine for the 25 min..due I think to how thick & big I cut them