Garlic Parmesan Croutons

It’s easy to make your own garlic Parmesan croutons from leftover white bread. When you do make them, make plenty since croutons will keep for several days in an airtight container. You don’t want to run out because garlic Parmesan croutons have a great variety of uses. You can add them to salads, toss them with vegetables or eat them as a snack.

Try making some Parmesan croutons without the garlic and including them in a trail mix with raisins, dried banana and apple chips and some almond slivers. You can vary the flavors of your garlic Parmesan croutons by adding herbs or spices to the Parmigiano Reggiano® cheese before baking—be sure the Parmigiano Reggiano is finely grated. Try adding a half teaspoon of crushed fennel seeds or a half teaspoon of crushed red pepper. Use your imagination! The possibilities are endless.
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Rating: 0
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Prep 15 minutes
Cook 20 minutes
Print Recipe
cups
Chef devparm

Garlic Parmesan Croutons

It’s easy to make your own garlic Parmesan croutons from leftover white bread. When you do make them, make plenty since croutons will keep for several days in an airtight container. You don’t want to run out because garlic Parmesan croutons have a great variety of uses. You can add them to salads, toss them with vegetables or eat them as a snack.

Try making some Parmesan croutons without the garlic and including them in a trail mix with raisins, dried banana and apple chips and some almond slivers. You can vary the flavors of your garlic Parmesan croutons by adding herbs or spices to the Parmigiano Reggiano® cheese before baking—be sure the Parmigiano Reggiano is finely grated. Try adding a half teaspoon of crushed fennel seeds or a half teaspoon of crushed red pepper. Use your imagination! The possibilities are endless.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 15 minutes
Cook 20 minutes
Print Recipe
cups
Chef devparm
Ingredients (4 cups)
6 tbsp. Olive Oil
3 Garlic cloves
1/4 tsp. Salt
1/4 tsp. Thyme (dried)
1 cup Parmigiano Reggiano (grated)
4 cups Bread Cubes
Directions
  1. Preheat the oven to 400° F. Cut bread cubes from a day-old loaf of country white bread.
  2. Put the olive oil in a bowl big enough to hold the bread cubes. Peel the garlic and squeeze it with a garlic press into the oil. Add the salt and thyme.
  3. Line a baking sheet with non-stick aluminum foil or a silicone mat.
  4. Toss the bread cubes in the seasoned olive oil and fold with a rubber spatula until all the cubes are evenly coated with olive oil. Sprinkle Parmigiano Reggiano over the bread cubes and toss again.
  5. Spread the cubes on a baking sheet and bake for 15 to 20 minutes, checking frequently and turning the baking sheet to prevent uneven browning. Bake until the cubes are golden. If they are still soft on the inside, turn off the oven and leave the baking sheet in a few more minutes to fully dry out the croutons. When dry and cool, store in an airtight container.
Ingredients (4 cups)
6 tbsp. Olive Oil
3 Garlic cloves
1/4 tsp. Salt
1/4 tsp. Thyme (dried)
1 cup Parmigiano Reggiano (grated)
4 cups Bread Cubes
Directions
  1. Preheat the oven to 400° F. Cut bread cubes from a day-old loaf of country white bread.
  2. Put the olive oil in a bowl big enough to hold the bread cubes. Peel the garlic and squeeze it with a garlic press into the oil. Add the salt and thyme.
  3. Line a baking sheet with non-stick aluminum foil or a silicone mat.
  4. Toss the bread cubes in the seasoned olive oil and fold with a rubber spatula until all the cubes are evenly coated with olive oil. Sprinkle Parmigiano Reggiano over the bread cubes and toss again.
  5. Spread the cubes on a baking sheet and bake for 15 to 20 minutes, checking frequently and turning the baking sheet to prevent uneven browning. Bake until the cubes are golden. If they are still soft on the inside, turn off the oven and leave the baking sheet in a few more minutes to fully dry out the croutons. When dry and cool, store in an airtight container.