These delizioso Italian seasoned croutons are so easy to make, that you will never buy store bought again. Serve on your favourite salads or sprinkle on top of your homemade soup. Showcase one at a time, floating on Tuscan roasted tomato soup served in a spoon as a Tapa. Serve at your next party, Your guests will be impressed. As seen in the photo.
|2||slices Dempster's White Bread|
|2||slices Dempster's Whole Grains Multi Grain Bread|
|2||slices Dempster's Whole Grains Ancient Grains with Quinoa|
|1 tbsp||olive oil|
|2||1 inch sprigs fresh Rosemary-chopped|
|2 tbsp||extra virgin olive oil|
|3 tbsp||Asiago, Romano and Parmesan shredded cheese blend|
Preheat oven to 400 degrees F. Slice all bread including crusts into 1/2 inch cubes. Doesn't have to be exact. Place into medium glass bowl. Heat up fry pan, add olive oil, butter and garlic. Saute until garlic is softened. Toss garlic in the bowl with bread cubes and mix. Add all herbs to bowl, toss well until combined. Slowly drizzle extra virgin olive oil over croutons in bowl while mixing. Line a cookie sheet with tin foil. Place croutons on cookie sheet, spread out so that they are not touching each other. Sprinkle cheese blend all over croutons. Bake for a total of 10 minutes, after baking for 5 minutes,use a spatula and turn croutons. Should be golden in color and cheese should be baked on to the croutons when done. Enjoy!
Use fresh herbs instead of dry when you have them.
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