|Garlic infused olive oil is the key to these beautifully crispy and golden brown croutons.|
Homemade CroutonsThe Absolute Best. Perfect. World's Best. Awesome. I always smile when I see that in a recipe title, because while it may be a bit presumptuous, sometimes we really do think that our whatever-recipe is the best of the best, don't we?
Well... while you may or may not agree with me, these croutons are the absolute best I've ever eaten and I swear, as a bonafide bread junkie, I could make a meal of them alone. The infusion of the garlic in the oil is the key I think and it makes a world of difference, whether you are just tossing these with a good ole fresh garden salad, or a yummy panzanella salad. Enjoy.
If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
Recipe: The Absolute Best Homemade Croutons©From the Kitchen of Deep South Dish
Prep time: 5 min |Inactive time: 30 min | Yield: About 4 to 6 servings
- 4 large cloves of garlic, chopped
- Pinch of kosher salt
- 1/3 cup of extra virgin olive oil
- 2 tablespoons of fresh parsley, chopped
- About 6 cups of day old French bread, cut into cubes
Preheat oven to 400 degrees F. Sprinkle the kosher salt over the chopped garlic and paste it by dragging a chef's knife through the garlic to mash and incorporate the salt. Add the mashed garlic to the olive oil, stir with a fork, and infuse for 30 minutes. Strain the infused oil into a large bowl, but reserve the garlic, if desired, to add to the salad later. Whisk in the parsley, add the cubed French bread to the oil and toss to coat.
Spread out on a baking sheet and bake at 400 degrees F for about 10 to 15 minutes, or until golden brown and crisp, stirring once or twice. Set aside to cool. Store leftover croutons at room temperature, in a zipper storage bag or other airtight container.
Variation:Make a full recipe of homemade cornbread but in a pan instead of a skillet. Let cool completely, then cut into squares. Place onto a baking sheet and proceed with recipe.
Tip:When it's too hot to heat up the oven for croutons, toast your bread on the grill instead!
Requires Adobe Reader - download it free!©Deep South Dish
Check These Recipes Out Too!
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Parmesan Garlic Toast
Cheesy Garlic Bread
Garlic Cheese Biscuits
Posted by Mary on August 11, 2010
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline..