past peak past peaklogo
Recipe Levels
 
Recipes and treatments for Stems, Skins & Stalks
Recipes and treatments for Past Peak produce and breadstuffs
Recipes and treatments for Once Cooked foods
Recipes and treatments for Negligible Quantities
Recipes and treatments for Nearly Expired condiments
Recipes and treatments for Ill-Fated Creations
Recipes and treatments for Thanksgiving
Share/Bookmark Lijit Search
Rate This Recipe
Rated 0/5 (0 Votes)

FRENCH/ITALIAN BREAD, days old

Level 1
Garlic-Thyme Croutons
Yields approximately ½ cup 

- a Marlene Samuels creation -

  

When days old French or Italian bread gets too dry or chewy to serve up as a sandwich, you’ve got options. If it’s of the Italian or French persuasion – that is, crusty on the outside and chewy on the inside, your bread has real crouton potential. 

2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. ground thyme
1-2 garlic cloves, crushed
1 loaf past peak French or Italian bread 

 

  1. Preheat oven to 300 degrees.
  2. In a small microwave-proof bowl, beat together olive oil, salt, thyme and garlic with a fork. Microwave at high for 30 seconds until garlic is cooked through. 
  3. Cut bread in half lengthwise.
  4. Brush cut sides of bread with garlic-herb mixture, place on baking sheet and bake until nicely browned. 
  5. Allow to cool, then cut into cubes.

Serving suggestions: Use instead of bacon bits in a vinaigrette dressing or to add a crunchy texture to cream soup.
Request a recipe

Post a recipe
© 2004 - 2011 Expendable Edibles All rights reserved

Powered by WebsiteBaker. Website Managed by Inspiri Design: Digital Strategy, Design, & Development.