Rosemary-Garlic Croutons
For a special gift, pack these homemade rosemary-garlic croutons in a clear plastic gift bag and tie with a colorful ribbon.
By Yankee Magazine|Oct 07 2010|
Tarragon-Shallot Vinegar & Rosemary-Garlic Croutons | Holiday Gifts from the Kitchen
Photo Credit: Carl TremblayRosemary is the herb of choice here, but sage, oregano, thyme, or a combination would also work well. For a special gift, pack these rosemary-garlic croutons in a clear plastic gift bag and tie with a colorful ribbon; arrange in a wooden salad bowl with a bottle of flavored vinegar, and maybe add a small container of extra-virgin olive oil, too. Who wouldn’t love to be on the receiving end of that?
Yield
about 6 cups
Total Time
10 minutesIngredients
5 thick slices country bread
1 garlic clove, minced
2 tablespoons minced rosemary
1 tablespoon (approx.) extra-virgin olive oil
Instructions
Heat oven to 375°. Cut bread into half-inch cubes. In a large bowl, combine bread cubes, garlic, rosemary, and olive oil; coat bread well.
Place on a rimmed baking sheet and bake until toasted, about 10 minutes. Stir croutons and toast another 5-6 minutes. Remove and let cool to room temperature.
