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Jewish Recipes --> Recipes --> Bread

Crunchy Herbed Croutons (P) (p. 206)
Makes about 1 Cup
Recipe Ingredients:
  • 2 garlic cloves
  • Kosher salt
  • 2 slices of bread, crusts trimmed off (leftover challah works well for this)
  • Extra-virgin olive oil
  • 1/4 C. chopped mixed fresh herbs such as thyme, parsley, chives, or rosemary
  • Freshly ground black pepper

Jewish Cooking for all Seasons
Fresh, Flavorful Kosher Recipes for Holidays and Ever Day
Make Ahead/Storage: The croutons can be stored at room temperature, covered, up to 5 days.

Place the garlic cloves and 1 teaspoon salt in a mortar and pound to a paste; or use a cutting board and the side of your knife to smash and scrape the garlic with the salt.

Set aside.

Cut the bread into tiny cubes. Place a medium sauté pan over medium heat.

Lightly coat the bottom of the pan with olive oil.

Sauté the bread cubes until they are lightly browned, about 5 minutes. Add the herbs, garlic, and more olive oil. Continue to cook the croutons until they are crispy and golden.

Season with salt and pepper.

Dairy, Breakfast, Dessert

Cooking Tips:   Using dental floss instead of a knife to cut rolled dough will prevent flattening of roll.

 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods