GARLIC CROUTONS
Use really good bread like a baguette, or a homeade loaf, day old. I use 1/2 of a good bakery baguette, and buy an extra one anytime I know I want salad, trim the end off.
Provided by Tuck Burnette
Categories Breads
Time 1h20m
Yield 1 quart, 6-10 serving(s)
Number Of Ingredients 4
Steps:
- Choose a broad skillet, like a 12-inch sauté pan, it is not good to do them in batches, because the first ones would soak up all the oil.
- It does not matter if they overlap.
- Put in the oil and all the garlic cloves, and a pinch of salt if desired. Turn the heat to medium and cook until the garlic wilts, and turns gold, crushing it into smaller pieces as it is cooking.
- Turn off the heat, set the skillet aside for one good hour ( or as long as you want), then strain, or well-remove the garlic from the oil, and discard, or use for other things.
- Cook the croutons over medium heat stirring and tossing very often, seasoning with salt and pepper as nessecary, until golden and delicious.
- Use for salad, or soup, keep at room temperature.
Nutrition Facts : Calories 247.9, Fat 19, SaturatedFat 2.7, Sodium 154.7, Carbohydrate 17.2, Fiber 0.8, Sugar 1.4, Protein 2.7
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