Rosemary Croutons
Rosemary Croutons
Print Recipe
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Rosemary Croutons
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Print Recipe
|
| Servings | Prep Time | Cook Time | Passive Time |
| 2cups | 5minutes | 25minutes | 15minutes |
| Servings | Prep Time |
| 2cups | 5minutes |
| Cook Time | Passive Time |
| 25minutes | 15minutes |
Ingredients
- 2 cups fresh or day old sourdough bread cut into 1/2 inch cubes
- 1/4 cup Frescolio Rosemary Infused Olive Oil
- 1/2 tsp salt
- pepper to taste
Servings: cups
Units:
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Ingredients
Servings: cups
Units:
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Instructions
- Preheat the oven to 375 F. On a baking sheet large enough to hold the bread cubes in a single layer, toss the bread cubes with the olive oil. Sprinkle with salt and fresh ground pepper if desired.
- Bake in the oven for 25 minutes or until the bread cubes are golden brown. Cool before storing in a zip lock bag or air tight container.
Recipe Notes
This recipe uses Frescolio's Rosemary Infused EVOO. You could try any of the following EVOOs for a different taste: