But­ter-and-herb crou­tons

Real Simple - - Food - AC­TIVE TIME 10 MIN­UTES TO­TAL TIME 40 MIN­UTES MAKES 6 CUPS

PRE­HEAT oven to 350°F with racks in up­per and lower thirds. Com­bine but­ter, gar­lic, and rose­mary in a small saucepan over medium. Cook, stir­ring oc­ca­sion­ally, un­til but­ter melts and gar­lic turns golden brown, about 3 min­utes. Re­move from heat and dis­card gar­lic and rose­mary.

PLACE bread in a large bowl. Grad­u­ally pour melted but­ter over bread, toss­ing to coat. Sea­son with salt and toss to com­bine. Di­vide bread be­tween 2 rimmed bak­ing sheets and ar­range in a sin­gle layer. Bake un­til golden brown, 20 to 22 min­utes, ro­tat­ing sheets and stir­ring halfway through. Let cool com­pletely on bak­ing sheets. Store in an air­tight con­tainer for up to 2 weeks.

Recipe by Dawn Perr y Pho­to­graph by Greg DuPree

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