Rachael Ray Sourdough Croutons

This recipe orginally came with rachael's san fran-caesar salad. Since i make my own croutons now, i think this is by far my favorite. i usually double or triple the recipe, adjusting the herbs and seasoning to taste. (i don't triple the black pepper but usually leave it at 1 teaspoon and use about 1 c. Parmesan cheese.) i also use any kind of bread that i have available...even hotdog or hamburger buns.) using herbs from my garden i will use fresh thyme, parsley, rosemary, red and sweet basil and chives, chopped fine (all together or whatever i have on hand.) i am typing her orginal recipe, so adjust to your own taste. My grandkids will eat these just as a snack...enjoy!!

Steps

Preheat oven to 325 degrees.

Heat garlic and oil over low heat and melt butter into the oil.

Place the bread in a large bowl and toss with garlic oil and butter.

Season with pepper , parmesan and thyme.

Spread croutons evenly on baking sheet and bake until crisp and golden.

Ingredients

garlic cloves, extra virgin olive oil, butter, sourdough bread, coarse black pepper, parmesan cheese, fresh thyme