Garlic Croutons

READY IN: 1hr 20mins
SERVES: 6-10
YIELD: 1 quart




  • Choose a broad skillet, like a 12-inch sauté pan, it is not good to do them in batches, because the first ones would soak up all the oil.
  • It does not matter if they overlap.
  • Put in the oil and all the garlic cloves, and a pinch of salt if desired. Turn the heat to medium and cook until the garlic wilts, and turns gold, crushing it into smaller pieces as it is cooking.
  • Turn off the heat, set the skillet aside for one good hour ( or as long as you want), then strain, or well-remove the garlic from the oil, and discard, or use for other things.
  • Cook the croutons over medium heat stirring and tossing very often, seasoning with salt and pepper as nessecary, until golden and delicious.
  • Use for salad, or soup, keep at room temperature.