Rosemary Garlic Croutons from St. Augustine

Total Time
10mins
Prep
5 mins
Cook
5 mins

I had the pleasure of eating these while I went to visit our new friends in St. Augustine. It was so cold there(much colder than in Orlando) and I would be so happy to sit down to a bowl of soup with these croutons! I think these are simply great! Try them and let me know what you think:-)

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Ingredients

Nutrition
  • 1 cup white bread, edges trimmed and the bread cut into 1/2 inch/ 1 cm cubes
  • 2 tablespoons butter or 2 tablespoons pure wesson canola oil
  • 1 clove garlic, peeled,washed and crushed
  • 14 teaspoon dried rosemary, crushed
  • salt

Directions

  1. Trim the crusts from the slices of bread.
  2. Cut into 1/2 inch (1cm) cubes.
  3. Keep aside.
  4. Heat oil in a skillet or frying pan on moderately low flame.
  5. While the oil is heating, crush the clove of garlic and rosemary, separately, using your mortar and pestle.
  6. You can also crumble the rosemary between the palms of your hands if you like.
  7. I personally like to crush it to bring out the flavour to the fullest.
  8. Now, add the crushed garlic to the moderately hot oil and cook for a minute, stirring continuously until it is golden.
  9. Remove the garlic.
  10. Toss in the bread cubes and crushed/crumbled rosemary.
  11. Cook these awesome croutons, tossing lightly, until they are lightly browned all over.
  12. Sprinkle with salt to taste.
  13. Remove from the skillet or pan and transfer onto paper towels to drain.
  14. Serve over soup (if they last that long!).
Most Helpful

5 5

Wonderful, easy to make croutons. I served them on top of "Five Lily Soup" Delicious . Thanks Charishma for the perfect touch to add to this great soup