Homemade Garlic Cheese Croutons
- Anthology of Crumbs
- Sep 27
- 1 min read
1
Searing the Beef
Substitutions: Try pecorino or gruyère in place of parmesan.
Serving: Ideal for Caesar salads, tomato soup, or even scattered over roasted vegetables.
Make-ahead: Store cooled croutons in an airtight container for up to 1 week.
Leftovers: Re-crisp in the oven at 325°F for 5 minutes before serving.
Notes
1
Preheat oven to 350°F.
2
Cut French bread into bite-sized cubes, removing crusts.
3
Mix olive oil, cheese, and garlic. Toss cubes until coated.
4
Spread on a cookie sheet and bake until browned.
5
Let cool on the tray before using.
Instructions
1 cup finely grated cheese (parmesan or asiago)
1 loaf French bread
1 cup olive oil
2 to 3 garlic cloves (minced)
Homemade Garlic Cheese Croutons
Anthology of Crumbs
Few things change a salad as much as homemade croutons. Cubes of French bread, tossed with olive oil, garlic, and parmesan or asiago, crisp into golden bites that carry both crunch and flavor. A tray of these cooling on the counter is almost impossible to resist snacking on before they ever reach the salad bowl.
Servings :
6
Calories:
Prep Time
10 min
Cooking Time
20 min
Rest Time
0
Total Time
30 min
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