My favorite way to make croutons for a greek salad or for a ceasar salad. They will keep in an airtight container for 3-4 days in your pantry. We love these! Also, good for brushing on pita bread before toasting to make pita chips! I found this in a food magazine and altered it to make it more to our taste, but I cannot remember which magazine!
- 2 cups bread cubes, made from day old rustic style bread (crusts removed if you like, we keep ours on)
- 1⁄4 cup extra virgin olive oil
- 2 large garlic cloves, roughly chopped
- 2 tablespoons flat leaf parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1 teaspoon finely grated lemon zest
- sea salt, to taste
- fresh ground black pepper, to taste
- Prejeat oven to 375°F.
- Put bread cubes in large bowl
- In small saucepan, heat oil and garlic, over med heat, until garlic begins to color.
- Cook garlic 3-5 minutes, stirring frequently and taking care to brown but not burn the garlic.
- Pour the oil through a strainer onto cubed bread.
- Gently toss until bread cubes are evenly coated.
- Trasnfer to baking sheet and toast the bread in oven, fipping occasionally, until golden on all sides, and still somewhat soft in middle, about 12 minutes.
- In the same bowl, mix remaining ingredients together and set aside.
- Return to bowl while still warm and toss with remaining crouton ingredients.
- Use with your favorite salad!