I cannot possibly stop snacking on these incredibly loud croutons. I must devour the entire pan...oops. Okay, so they are good. I mean really, really good. I've used the bread from the Grape and Feta Focaccia post. Ideally, making this recipe is best if your focaccia has no grapes on it, but if it does, just pick them off before you make the croutons.
It couldn't be easier. You will never buy those concrete block/store-bought croutons again. These are light and crispy, full of flavor and made in 20 minutes!
prep time: 5 minutes bake time: 20 minutes serves:4 oven temp: 350 degrees
3 c. cubed bread, ideally, the Foodie House Focaccia (approx. 1/2 loaf)
2 tsp. olive oil
salt and pepper
Preheat oven. Combine all ingredients on a rimmed baking sheet. Toss well. Bake at 350 for 10 minutes. Stir croutons. Put back in oven for another 10 minutes until crunchy and golden brown. Cool to serve on salads or serve hot and toasty on top of your favorite soup. Great snack to quiet jibber-jabbery three year olds!
Monday, June 14, 2010
I find myself using my hand-mixer or immersion blender, as some call it, time and time again. Smoothies, soups, pastry creams, the list goes on and on. Just for the sake of curiosity and because it's fun, I want to know what your favorite kitchen tool is. Just list it below in the comment box!