Rosemary Garlic Croutons From St Augustine Recipes

ROSEMARY CROSTINI CROUTONS

Steps:

• Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
• Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
• Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.

ROSEMARY GARLIC CROUTONS FROM ST. AUGUSTINE

Steps:

• Trim the crusts from the slices of bread.
• Cut into 1/2 inch (1cm) cubes.
• Keep aside.
• Heat oil in a skillet or frying pan on moderately low flame.
• While the oil is heating, crush the clove of garlic and rosemary, separately, using your mortar and pestle.
• You can also crumble the rosemary between the palms of your hands if you like.
• I personally like to crush it to bring out the flavour to the fullest.
• Now, add the crushed garlic to the moderately hot oil and cook for a minute, stirring continuously until it is golden.
• Remove the garlic.
• Toss in the bread cubes and crushed/crumbled rosemary.
• Cook these awesome croutons, tossing lightly, until they are lightly browned all over.
• Sprinkle with salt to taste.
• Remove from the skillet or pan and transfer onto paper towels to drain.
• Serve over soup (if they last that long!).