Garlic Croutons

From: Japanese Delight

On May 27, 2009

Nice croutons! I added a touch of granulated garlic for a bit more garlic flavor, and some Parmesan. I like that this recipe used healthy olive oil instead of butter. Thanks for posting ~ I'll make these again!

From: yamakarasu

On Feb 8, 2009

Loved these croutons! I had a caesar salad all prepared that needed some croutons so I ended up using the bread we had on hand, slices of whole wheat bread. The croutons ended up really airy and light because of the bread, and I really liked it that way! I'm usually not a fan of croutons but store bought croutons and even croutons from restaurants have nothing on homemade ones. Thanks

From: ~SwoR~

On May 7, 2004

Excellent, easy, and flavorful. They do brown quickly. I also add fine crushed parsley and onion powder. I make these any time I have too much bread because the bread will sit there untouched while these don't last.

From: msboogie

On Jul 5, 2008

Oh my, what garlic goodness! I took an extra step and heated the olive oil with the garlic in it over a low flame for about 5 minutes, just to infuse the oil. I used leftover cheddar tabasco bread and also sprinkled parmesan cheese on them. I didn't add salt because of all the cheese. These are the best croutons I've ever had!