Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 lg Garlic cloves; sliced thin
- ; lengthwise
- 1 ts Dried oregano; crumbled
- 1 ts Dried basil; crumbled
- 1 ts Dried thyme; crumbled
- 1/2 ts Salt plus additional to
- 1 Loaf of Italian bread; cut
- ; cubes (about 7
- ; cups)
- 1/4 c Finely grated fresh Parmesan
- 1/2 ts Pepper
- 1/2 c Olive oil
Preparation
In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional sat and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad. Makes about 5 cups. Gourmet June 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
