Croccantini Alle Erbe Da Giardino

 aka Garden Herb Crunchies

I don't like wasting good bread, especially when it is an expensive loaf of organic, whole-grain bread. When I had more bread than we could use, I turned it into something even better: homemade croutons.

I call these Garden Herb Crunchies because they are crisp, savory, full of rosemary and garlic, and far too easy to eat straight from the bowl.

They are wonderful on salads and soups, especially homemade tomato soup.

Ingredients

• 5 cups dried bread cubes or cut shapes (I used Naked Organic  - Great Seed bread, but feel free to use what you have)
• ½ cup olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1–2 cloves fresh garlic, minced
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground tri-color peppercorns

Make the Rosemary-Garlic Oil

Place the olive oil, rosemary, and garlic in a small saucepan.

Heat on medium low heat until the garlic begins to bubble, stirring constantly. Turn down heat and warm over low heat for about 5 minutes, allowing the rosemary and garlic to infuse the oil. Do not let the garlic brown or it will become bitter.

Remove from the heat and let the oil sit for another 13 - 15 minutes. Strain off the rosemary and garlic, to have infused oil. Toss the strained off rosemary and garlic. 

Make the Crunchies

Place the dried bread in a large bowl.

Pour the rosemary-garlic oil over the bread and toss until the pieces are well coated. Sprinkle with the sea salt and freshly ground pepper and toss again.

Spread the bread pieces in a single layer on a baking sheet.

Bake at 350°F for 15–20 minutes, tossing once or twice during baking. Begin checking around 12–15 minutes. The goal is crisp, crunchy croutons without over-browning them.

Let the Garden Herb Crunchies cool completely before storing.

Storage

For short-term use, store them in an airtight container.

For longer storage, cool them completely, then package and vacuum seal and freeze. They are ready to pull out whenever you make soup or need a little crunch for a salad.

A Little Garden Goodness

I used fresh organic rosemary from my garden, along with organic garlic, organic olive oil, pink Himalayan sea salt, and freshly ground tri-color peppercorns.

The bread can be whatever you have available. Whole-grain breads make especially hearty, flavorful Crunchies.

And don't be afraid to cut some of them into fun shapes before baking. Hearts, stars, flowers, and other little shapes make a simple bowl of croutons much more fun.

One warning: Don't stand there eating them while they cool. They are remarkably difficult to eat just one of.

 

 

Homemade Herbed Croutons

I love flavorful croutons. These could even be made out of artisan bread or Texas toast.. For special occasions I like to cut them a few of the slices of bread into shapes, and mix them with the cubes.  You can make a lot and freeze them.  Toast on a cookie sheet to thaw.  Let cool and serve.

Ingredients:

5-6 slices of bread

2 tablespoons olive oil

2 tablespoons butter or bacon drippings

1 garlic clove (crushed)

1/4 teaspoon basil

1/4 teaspoon dried oregano

1/4 teaspoon thyme

1/4 teaspoon rosemary

Optional-

1/4 cup Parmesan cheese

1 tablespoon sesame seeds

Directions:

Cube or cut into shapes (mini hearts or stars) the slices of bread. Dry bread.  Mix oil, butter, and saute garlic in a large skillet. Turn off heat. Toss in herbs.  Mix bread, cheese, and sesame seeds.  Toss bread mixture into herb mixture until well coated. Spread on cookie sheet and bake in 300 degree oven until toasted brown, about 25 minutes.

Super Salad Seasoning Mix

Makes 3 cups

Ingredients:

2 cups grated Parmesan cheese
2 teaspoons salt
1/2 cup sesame seed
1/2 teaspoon garlic salt
1 tablespoon instant minced onion
2 tablespoons parsley flakes
1/2 teaspoon dried dill seed
2 tablespoons poppy seeds
3 tablespoons celery seed
2 teaspoons paprika
1/2 teaspoon fresh ground pepper ( I use a blend of black, red, and green peppercorns)

Directions:

Mix all ingredients in a small mixing bowl, until thoroughly mixed and evenly distributed. Store in an air tight container and refrigerate. If refrigerated, will keep 6 months or longer. If stored in a cool dry place, use within 3-4 months.

Great sprinkled on salads, baked potatoes, white rice, on butter topped rolls, and as a garnish on potato salad.