Harvest Herbed Croutons
VG, SF, EF

Yield: about 60 croutons

Ingredients

1/2 loaf unsliced Italian bread
2 tbs olive oil
1 crushed garlic clove
1/2 tsp ea dried basil and leaf oregano
1/4 tsp salt
1 pn cayenne pepper
1/4 cup grated parmesan

Directions

Preheat oven to 375 degrees. Remove crusts from bread and discard (OR you can make them into bread crumbs). Slice bread into 1-inch cubes. In a bowl, stir oil with garlic. Add bread and toss until coated. Mix seasonings together. Sprinkle over bread and stir. Spread out, in a single layer, on a baking sheet and bake for 20 minutes, stirring occasionally. Toss croutons with parmesan and sprinkle over salad. Store extra croutons in a sealed plastic bag at room temperature.

From the kitchen of : Robin Russell, Webmaster

Source: Chatelaine magazine

Recipe published: Spring, 2000

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