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Bonnie's Garlicky Croutons 10 Servings 3 Tbsp butter 3 Tbsp extra-virgin olive oil 3 clove garlic (peeled and finely minced) ¼ tsp lemon-pepper seasoning 1 pinch cayenne pepper 1 load French batarde or other crusty rustic country bread, such as ciabatta, boule, or pain de campagne (crusts removed, cut into 3/4-inch cubes, about 6 cups)
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Bonnie's Garlicky Croutons

Croutons are a great addition to salads, adding flavor and crunch, and these buttery, garlic-infused croutons are easy to make. This recipe makes more than are needed for one recipe of Bonnie's Best Salad, but we suspect having extra on hand won't prove to be a problem. They're terrific as a topping for soups and other salads.

From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman 

10 Servings

Ingredients

3 Tbsp

butter

3 Tbsp

extra-virgin olive oil

3 clove

garlic (peeled and finely minced)

¼ tsp

lemon-pepper seasoning

1 pinch

cayenne pepper

1 load

French batarde or other crusty rustic country bread, such as ciabatta, boule, or pain de campagne (crusts removed, cut into 3/4-inch cubes, about 6 cups)

Directions

Position a rack in the center of the oven and preheat to 400°F. 

Combine the butter, olive oil, garlic, lemon-pepper seasoning and cayenne in a small saucepan, and cook over very low heat until the butter melts and the mixture is warm, 5 to 10 minutes.

Place the bread cubes in a large bowl. Pour the butter mixture over them and toss to coat all the surfaces.

Transfer the bread cubes to a rimmed baking sheet and spread them out in a single layer. Bake the croutons until golden, checking occasionally to make sure that they don't burn, 10 to 12 minutes.

If you're not serving the croutons immediately, let them cool completely before storing them in an airtight container in the refrigerator for up to 5 days.

 

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