Bread and Muffins · Page 45
Parmesan Croutons
Yield: 2 cups
Ingredients
- 1/4 cup butter or margarine
- 1/4 cup grated Parmesan cheese
- 1 large clove garlic, minced
- 5 slices white, whole wheat or pumpernickel bread, crusts removed and cut into 1/2" cubes (3 3/4 cups)
Instructions
In a skillet melt butter or margarine. Add garlic and cook for 1 minute. Remove from heat. Stir in Parmesan cheese. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread cubes in a large shallow baking pan. Bake at 300 degrees for 10 minutes. Stir, then continue baking for 10 to 15 minutes more or until bread cubes are dry and crisp. Cool completely before using. To store: refrigerate tightly covered for up to 1 month. Bring to room temperature before serving. Transfer to a serving bowl and pass as a salad accompaniment. Yield: 2 cups.
© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 45.