Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

Garlic croutons are awesome with Grilled Romaine, floating in Cream of Potato-Leek Soup or a top a classic iceberg wedge salad. They are so easy to make and so much better (and less expensive) than anything you could buy.

Jo's Garlic Croutons
  • 1/4 cup unsalted butter
  • 2 smashed whole cloves garlic
  • 2 cups cubed artisan bread
  • 3 tablespoons chopped fresh parsley
  • Coarse sea salt
  • Freshly cracked black pepper

    Melt the butter in a skillet over the lowest heat possible and toss in the two smashed whole cloves of garlic to flavor the butter. Let it simmer over the lowest possible heat, taking care to not brown the butter. Remove the garlic and toss in the cubed artisan bread, stirring for just 2 to 3 minutes, to toast lightly. Remove the skillet from the heat, stir in the chopped parsley to lightly coat and salt and pepper lightly to taste. Garlic croutons are great atop Grilled Romaine and virtually any salad or soup.

  • Recipe Seeds: Garlic, Parsley