Parmesan Croutons


Crisp and flavor-packed, these garlicky croutons are almost decadent thanks to the butter and Parmesan cheese. Making croutons is a yummy way to make good use of day-old bread. For a more rustic version, leave the crusts on, or if you prefer, cut them off. Either way, you'll enjoy these croutons sprinkled on soups and salads, like Grilled Caesar Salad with Parmesan Crisps.

This recipe makes about 3 cups of croutons.

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman


4 tablespoons unsalted butter (1/2 stick)
1/4 cup extra-virgin olive oil
3 cloves Earthbound Farm Organic Garlic (peeled and crushed)
3 cups bread cubes (1/2-inch cubes cut from day-old bread, such as a baguette)
1/2 cup freshly grated Parmesan cheese (2 ounces)


Cook the butter, olive oil and garlic in a small saucepan over very low heat until hot, 5 to 10 minutes. Remove the butter mixture from the heat and let sit at room temperature to develop the flavor, about 1 hour.

Position a rack in the center of the oven and preheat to 325 degrees F.

Place the bread cubes in a large bowl. Remove and discard the garlic from the butter mixture, then pour it over the bread cubes and toss to coat. Spread the bread cubes on a large rimmed baking sheet in a single layer. Bake the croutons until they are golden, 15 to 20 minutes.

Remove the baking sheet from the oven and sprinkle the cheese evenly over the croutons while they're still warm. Spread out the croutons on paper towels to absorb any excess oil. If you aren't planning to serve the croutons immediately, let them cool completely before storing in an airtight container.They will keep for up to 3 days refrigerated.

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