Ingredients
5 cloves garlic, peeled and lightly pounded
1 tablespoon finely chopped parsley leaves
1/2 teaspoon salt or to taste
1/4 cup olive oil
4 pieces bread, cut into 3/4-inch cubes (about 6 cups)
1/4 cup finely grated fresh Parmesan
Directions
Preheat the oven to 350 F.
In a small saucepan combine the garlic, parsley, salt, and the oil and simmer the mixture for 3 minutes. Discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a single layer on a cookie sheet lined with parchment paper.
Bake in the middle of oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 5 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.
5 cloves garlic, peeled and lightly pounded
1 tablespoon finely chopped parsley leaves
1/2 teaspoon salt or to taste
1/4 cup olive oil
4 pieces bread, cut into 3/4-inch cubes (about 6 cups)
1/4 cup finely grated fresh Parmesan
Directions
Preheat the oven to 350 F.
In a small saucepan combine the garlic, parsley, salt, and the oil and simmer the mixture for 3 minutes. Discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a single layer on a cookie sheet lined with parchment paper.
Bake in the middle of oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 5 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.
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