croutons enliven any salad or soup with a satisfying crunch. You can substitute
other dried herbs for the rosemary, or omit the herbs altogether for plain
Makes 8 servings / preparation time: 15 minutes
4 cups bread, cut into 1/2-inch cubes
Olive oil, as needed
Salt, to taste
Freshly ground black pepper, to taste
Dried rosemary, to taste
Preheat the oven to 350 degrees.
Toss the bread with enough olive oil to coat, add salt, pepper, and dried
rosemary to taste. Spread the croutons in an even layer on a baking sheet. Bake
until golden brown, stirring occasionally so the croutons bake evenly. Allow to
cool. Croutons will keep well in an airtight container for several days.
Source: Culinary Institute of America's Gourmet Meals in Minutes
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