Garlic Croutons

Published March 1, 2010. From Cook's Illustrated.

Why this recipe works:

For croutons with a subtle garlic flavor, we start with a garlic-infused oil, which was made by steeping minced garlic in extra-virgin olive oil. After 20 minutes, we strained off the garlic, so it wouldn’t over-brown and become bitter as the bread cubes toasted in the oven.

For croutons with a subtle garlic flavor, we start with a garlic-infused oil, which was made by steeping minced garlic in extra-virgin olive oil. After 20 minutes, we strained off the garlic, so it wouldn’t over-brown and become bitter as the bread cubes toasted in the oven.

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Makes about 2 1/2 cups

Ingredients

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