Ingredients
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1
-
2
-
1
-
1/4
-
-
-
-
-
-
-
-
-
-
-
Directions
Rosemary Garlic Croutons from St Augustine, I had the pleasure of eating these while I went to visit our new friends in St Augustine It was so cold there(much colder than in Orlando) and I would be so happy to sit down to a bowl of soup with these croutons! I think these are simply great! Try them and let me know what you think:-), Wonderful, easy to make croutons I served them on top of Five Lily Soup Delicious Thanks Charishma for the perfect touch to add to this great soup
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Steps
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1
Done
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Trim the Crusts from the Slices of Bread. |
|
2
Done
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Cut Into 1/2 Inch (1cm) Cubes. |
|
3
Done
|
Keep Aside. |
|
4
Done
|
Heat Oil in a Skillet or Frying Pan on Moderately Low Flame. |
|
5
Done
|
While the Oil Is Heating, Crush the Clove of Garlic and Rosemary, Separately, Using Your Mortar and Pestle. |
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6
Done
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You Can Also Crumble the Rosemary Between the Palms of Your Hands If You Like. |
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7
Done
|
I Personally Like to Crush It to Bring Out the Flavour to the Fullest. |
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8
Done
|
Now, Add the Crushed Garlic to the Moderately Hot Oil and Cook For a Minute, Stirring Continuously Until It Is Golden. |
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9
Done
|
Remove the Garlic. |
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10
Done
|
Toss in the Bread Cubes and Crushed/Crumbled Rosemary. |
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11
Done
|
Cook These Awesome Croutons, Tossing Lightly, Until They Are Lightly Browned All Over. |
|
12
Done
|
Sprinkle With Salt to Taste. |
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13
Done
|
Remove from the Skillet or Pan and Transfer Onto Paper Towels to Drain. |
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14
Done
|
Serve Over Soup (if They Last That Long!). |
