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Croutons, Homemade

by Pierre S. Aoukar, MD
Posted: March 8


stale bread, any variety
fresh chopped garlic
2 Tb. extra virgin olive oil
dried oregano
dried basil
dried or fresh parsley (optional)
cayenne pepper
sea salt to taste
crushed black pepper to taste


This recipe is great because you donít have to measure out anything. Itís also fun to try this one with kids.

1. Preheat oven to 350˚F.

2. You can do this recipe with fresh bread as well. The bread, however, will be easier to cut if it is allowed to sit uncovered at room temperature for at least a day. You want to cut the bread into bite-sized pieces, about ĺ inch cubes.

3. In a large bowl, pour extra virgin olive oil to cover the bottom and add a handful of garlic. Add a quarter handful of oregano, basil, parsley, and paprika. Add a sprinkling of salt, cayenne pepper and black pepper. Throw in enough bread to just fill the bowl. Toss until all the bread pieces are well coated. Taste for salt and oil content. Add more as you feel necessary. The oil will expand when you cook the croutons, so you donít want to add too much. Besides, you donít want greasy croutons.

4. Spread the coated bread onto a sheet pan, so that each pieces touches the bottom of the pan. until the croutons are a uniform golden brown and allow to cool on the sheet pan. Store in a tight-sealed plastic container until you need them. They make a tasty snack!

Homemade Croutons, The Recipes of Dr. Aoukar


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