Rachael Ray - Sourdough Croutons
3
People talking
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!
- Ready In:
- 30mins
- Serves:
- Units:
3
People talking
ingredients
- 2 garlic cloves, crushed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 3 cups cubed sourdough bread
- 1 teaspoon coarse black pepper
- 1⁄2 cup grated parmesan cheese
- 2 tablespoons chopped fresh thyme (or 1 1/2 t. dried)
directions
- 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).
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@mammafishy
Contributor
@mammafishy
Contributor
"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!"
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
I want my croutons to be softer and melt in your mouth as apossed to hard and crunchy....any tips for a first timer homemade crouton maker.....thank you well be watching for your tipsReply
-
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 themReply
-
Reply
-
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!
