Garlic-herb Croutons

I've never been a fan of croutons.

They're crusty little shards of bread that tear my mouth apart and lack flavor.  They don't even look appealing, all dried out and flecked with parsley.

So, I decided to make my own.  They're golden brown on the outside, but still have a little "chew" on the inside.  Bursting with garlic, herbs and butter, they're a delicious treat right from the oven.  And if you are strong enough to save them for your salad, you'll never go back to those bagged ones again.

Here's what you'll need:
1 loaf day-old Italian bread
1 stick butter
2 TBSP olive oil
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/4 tsp dried rosemary
2 TBSP grated Parmesan cheese

Heat oven to 375.

Cut the bread into 1-inch cubes.  Put into a large bowl and set aside.

Combine the butter, olive oil and seasonings (except cheese) in a small pot.  Cook, over low heat, until the butter is melted.  Do not boil.  Cook until the garlic is fragrant, about 5 minutes.

Pour over the bread cubes.  Stir until all the bread is coated with butter and herbs.

Spread the cubes on a sheet pan; sprinkle with the Parmesan.

Bake at 375 for 10-15 minutes (stirring once), until crispy on the outside.

Cool on the pan on a cooling rack.

Serve in a salad or soup.  Store in an airtight container up to one day, or freeze for a month.  Just reheat in a 375 oven for a few minutes before using.

Enjoy!

Roasted Garlic Paradise

On a recent trip to Florida, the hubby and I had dinner at an Italian restaurant in downtown Disney.  While we were looking over the menu, they brought out this warm, crusty bread and a bulb of roasted garlic, floating in a pool of olive oil.  We dug the cloves out with the knives and spread it on the bread.  It melted, like butter, on our tongues!  I decided I needed to make it.  This is my version.  It's so simple and it doesn't take much time, but the payoff in flavor... WHEW!

Here's what you'll need:
1-2 whole bulbs of garlic, depending on size and amount of people  (I used 2 for 3 of us)
olive oil
salt and pepper
bread, for serving

Heat oven to 400.

Use a sharp knife to cut the tops off the garlic bulbs, exposing the cloves.
Put the garlic on a large sheet of aluminum foil.  Drizzle with olive oil (about 1 TBSP each).
Sprinkle with salt and pepper.  Fold the foil closed, totally encasing the garlic.  Place the packet on a baking sheet.   Bake 30-45 minutes, until very soft.  The longer it cooks, the sweeter it gets. Open foil, and let set 5 minutes or so, til cool enough to handle.

Pour additional olive oil (about 1/2 cup) into a shallow bowl.  Season with salt and pepper.  Set aside.

When the garlic cooled slightly, turn the bulb upside-down over the bowl of oil and squeeze lightly, forcing the cloves out into the oil.

To serve, use a spoon to spread a few cloves and some oil onto a slice of bread.  It also makes a great "sauce" for pasta.

Enjoy!