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Name: Herbed Garlic And Parmesan Croutons
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: ; cubes (about 7; 1 ts Dried thyme; crumbled; 1/2 ts Salt plus additional to; ; cups); 1/2 ts Pepper; 1 ts Dried basil; crumbled; ; lengthwise; 1 Loaf of Italian bread; cut; 2 lg Garlic cloves; sliced thin; 1/2 c olive oil; 1/4 c Finely grated fresh Parmesan; 1 ts Dried oregano; crumbled

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INGREDIENTS

; cubes (about 7
1 ts Dried thyme; crumbled
1/2 ts Salt plus additional to
; cups)
1/2 ts Pepper
1 ts Dried basil; crumbled
; lengthwise
1 Loaf of Italian bread; cut
2 lg Garlic cloves; sliced thin
1/2 c olive oil
1/4 c Finely grated fresh Parmesan
1 ts Dried oregano; crumbled

Servings

INSTRUCTIONS

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

NOTES

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Herbed Garlic And Parmesan Croutons

; cubes (about 7 
1 ts Dried thyme; crumbled 
1/2 ts Salt plus additional to 
  ; cups) 
1/2 ts Pepper 
1 ts Dried basil; crumbled 
  ; lengthwise 
1  Loaf of Italian bread; cut 
2 lg Garlic cloves; sliced thin 
1/2 c olive oil 
1/4 c Finely grated fresh Parmesan 
1 ts Dried oregano; crumbled

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

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Nutrition

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Serving Size: 1 Serving (28g)
Recipe Makes: 1 servings

Calories: 240
Calories from Fat: 240 (100%)

Amt Per Serving		% DV

	Total Fat 27g	36 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 0.8mg		0 %
Potassium 6.9mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 0.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 240

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