March 3, 2013

Whole-Wheat Parmesan Croutons

In 20 minutes you'll arrive at the perfect, fresh, and healthy topping for any soup or salad. These whole wheat croutons are wonderfully crunchy, flavorful, and make use of the ends of the loaves of sandwich bread that might otherwise go to waste.

Whole-Wheat Croutons: makes about 2 cups
4 slices of whole wheat bread (stale, or the ends, it doesn't  matter!)
4 T. olive oil
1/2 t. salt
1 T. grated Parmesan cheese
1/4 t. crushed dried basil

Preheat the oven to 325 degrees. Stack the bread and cut it into about 1" hunks. In the bottom of a large bowl, add the olive oil, salt, Parmesan  and basil and stir to combine. Add the bread to the bowl and stir to coat evenly with the olive oil. Spread evenly on a baking sheet and bake 10-15 minutes, then stir, and bake another 10-15 minutes or until crispy and golden. Serve immediately and store any leftovers in an airtight container for up to 3 days.

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