Garlic Parsley Croutons Recipes

Steps:

• For the soup: In a large bowl combine the tomatoes, garlic and the coarsely chopped cucumbers, peppers and onions. Toss the veggies together. Using a blender or food processor in batches, puree the veggies with 1/2 cup of tomato juice in each batch until smooth. Season each batch with salt. Continue until all the veggies are pureed. If you have any tomato juice left, toss it into the mix, if not YAY!
• Add the olive oil, sherry vinegar and hot sauce to the puree and stir to combine. Taste and season with salt if needed (it will.) If the soup is a bit too vinegary add another pinch of salt (it offsets the acid). Stir, taste again and re-season if needed. Cover and refrigerate until the soup is cold, at least 1 hour.
• For the garlic croutons: Add the olive oil to a large saute pan. With the side of a large knife, smash the garlic cloves to break them. You should be able to smell the garlic....YUM!!! Add the smashed garlic cloves to the pan and bring it to medium heat. Cook the garlic until it is golden and very aromatic, 3 to 5 minutes, then remove it from the pan and ditch it. It has fulfilled its garlic destiny. Add the diced bread to the garlic-perfumed oil and cook until golden brown, about 5 minutes. Season with salt. Remove from the heat and reserve.
• To serve: Remove the soup from the fridge, taste it and adjust the seasoning if needed. (When things are cold they taste less, so do not be alarmed if the soup needs a little more salt.) Place the corn, all the finely diced veggies, croutons and sour cream in ramekins or little bowls and allow people to garnish their soup as desired. It's a DIY situation!!!
• Gazzzz-PACH-ooooooooo that's good!!!

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet.
• Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
• Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

Steps:

• In a skillet heat oil and garlic. Saute bread in oil until browned on both sides. Season with salt and pepper. Sprinkle with cheese and parsley. Cut into bite-sized cubes.

Steps:

• Preheat oven to 425°F. Mix first 4 ingredients in small bowl. Spread over baguette slices; arrange on baking sheet. Bake croutons until crisp, about 5 minutes.

Steps:

• In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
• Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.

Steps:

• Set oven to 325°F.
• Lighly grease a large baking sheet.
• Place the butter, garlic powder or fresh minced garlic and salt or seasoned salt in a microwave-safe bowl and microwave until melted.
• Mix in the dried parsley (if using).
• If you are using fresh garlic allow the melted butter mixture to sit at room temperature for 30 minutes to infuse the garlic flavor into the butter.
• Brush both sides of the bread slices liberally with the melted butter mixture using a pastry brush.
• Using a serrated knife slice into small cubes or desired sizes.
• Place the bread cubes onto the baking sheet.
• Bake for 25 minutes, or until desired crispness (watch closely these brown quickly!).
• Let cool and store in a covered container in the fridge or freeze.