Rachael Ray - Sourdough Croutons

Name: Rachael Ray - Sourdough Croutons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
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)

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Recipe by mammafishy

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!

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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).