Seasoned croutons

Name: Seasoned croutons
Ingredients: 250 g sliced sandwich bread; 100 g butter; 4 garlic cloves; 1/8 teaspoon ground pepper; 1/4 teaspoon dried basil; 1/4 teaspoon dried thyme; 25-30 g grated Parmesan; 2 rosemary sprigs

Pasta/Pizza - Seasoned croutons by Iridenta E. - Recipia

Seasoned croutons go well with soup or make a good snack on their own; little cubes of sandwich bread are browned in butter with garlic and herbs, then crisped up in the oven. Parmesan is sprinkled over at the end, and rosemary gives them a distinct aroma without going into the butter. I like sandwich bread with the crust browned better than bread without the crust. Prep: 10 minutes. Cook: 17-22 minutes. Total time: 27-32 minutes. Serves: 4. About 370 kcal and 8 g protein per serving.

Ingredients

250 g sliced sandwich bread
100 g butter
4 garlic cloves
1/8 teaspoon ground pepper
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
25-30 g grated Parmesan
2 rosemary sprigs

Preparation

1. Stack the slices of bread on top of each other. Cut them into three strips, then cut each strip into three little cubes. 2. Melt the butter in a nonstick pan over low heat for 1 minute. Add the grated garlic, pepper, basil and thyme, and cook for 1 more minute, stirring. 3. Add the cubes to the pan and stir them with a spatula for 5 minutes, until they absorb the butter and brown slightly. 4. Arrange them in a single layer on a baking sheet lined with parchment paper. Bake at 220 °C for 10-15 minutes, until crisp. 5. Sprinkle the grated Parmesan over the hot croutons and add the rosemary sprigs after taking them out of the oven.

Notes

With tomato soup, you can use them instead of regular toast, like little crunchy pieces of toast. Let them cool completely before sealing them in a jar; trapped steam will soften them. If the slices of sandwich bread are very thin, the cubes brown faster, so check the baking sheet at the 10-minute mark. A serrated knife cuts soft bread more cleanly and doesn't squash the slices. My boys ask me for them often; I leave the crust on the bread and add the rosemary after baking, because its flavor seems too strong to me in butter. For a gluten-free version, use 250 g gluten-free sandwich bread; the butter and Parmesan are still dairy.