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    Home » Recipe » Vegan

    Homemade Croutons

    Published: Jun 11, 2009 · Modified: Oct 22, 2014 by Jennifer Che

    I had a bunch of leftover bread that was definitely going stale. I decided to make croutons, something I'd never done before. I had enjoyed a lovely frisee salad with a poached egg, blue cheese, and lardon at the Monday Club in Harvard Square the other day, and I thought I would try to re-create that salad at home.

    Homemade Croutons
    ~ 4 cups of bread, cut into cubes
    ⅓ cup canola oil
    3 cloves of garlic, minced finely or blended
    salt & pepper to taste
    1 teaspoon dried rosemary
    1 teaspoon dried thyme

    Step 1:
    Cut the bread into cubes (this is much easier with a bread knife)

    Step 2:
    Mix the oil, garlic, salt, pepper, and spices (rosemary and thyme) together.

    Step 3: Stir in the bread crumbs

    Step 4: Spread out the crumbs on a baking sheet in one layer

    Step 5: Bake at 300 degrees for about 10 minutes. You can then check it and stir the mixture around. I think this is a forgiving recipe, because I forgot about it for another 20 minutes before I came back and checked, but luckily, they had no burned. Instead, they were golden brown and crunchy.

    Perfect!

    Let cool on a paper towel and then store in a plastic airtight bag!

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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