Rosemary Garlic Croutons from St. Augustine

READY IN: 10mins


  • 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


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