DAYS OLD FRENCH/ITALIAN BREAD
Level 1
Garlic-Thyme Croutons
Yields approximately ½ cup
When week-old 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.
- Preheat oven to 300 degrees.
- 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.
- Cut bread in half lengthwise.
- Brush cut sides of bread with garlic-herb mixture, place on baking sheet and bake until nicely browned.
- 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.
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
