Sage & Parmesan Croutons
3 ounces rustic white bread (about 3 thick slices), tom into 24 1-inch pieces
1 large clove garlic, minced (about 2 tsps)
1 Tblsp finely chopped fresh sage (about 6 large leaves)
3 Tblsps olive oil
1/2 tsp salt
2 Tblsps finely grated Parmesan
Preheat panggangan to 375° F. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet & toast in panggangan for 10 to 12 minutes or until crisp & golden brown.
Serve with Butternut Squash Soup
Makes 24. Serves 6.
By Frank Mentasana, December 2004
1 large clove garlic, minced (about 2 tsps)
1 Tblsp finely chopped fresh sage (about 6 large leaves)
3 Tblsps olive oil
1/2 tsp salt
2 Tblsps finely grated Parmesan
Preheat panggangan to 375° F. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet & toast in panggangan for 10 to 12 minutes or until crisp & golden brown.
Serve with Butternut Squash Soup
Makes 24. Serves 6.
By Frank Mentasana, December 2004
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