Gluten & Allergen Free Herbed Croutons
Olive oil replaces the commonly used butter in this crouton recipe, which delivers the same flavor and richness. Use a variety of herbs depending on the use of the croutons. Dill, basil and oregano go well with Mediterranean dishes, while the savory and thyme work well with heavier autumn dishes, and salads. Omit Parmesan cheese to make dairy free.
½ cup of extra virgin olive oil (or use Marconi brand herbed oil for extra flavor)
3 teaspoons of herbs (Note: you can use herbs such as basil, dill, oregano, savory or thyme, or use a blend)
3 garlic cloves, minced well
Freshly ground pepper to taste
Salt to taste
½ cup of grated Parmesan cheese (optional)
5-6 slices of gluten free bread - cut into small cubes (about ½” square)
Preheat oven to 275 degrees.
In a small bowl, combine the olive oil, herbs, garlic, fresh cracked pepper and the salt. Stir to mix.
In a large bowl, toss the bread cubes and the Parmesan cheese (if using). Next add the herbed olive oil, a bit at a time, tossing the bread cubes after each oil addition to coat.
Line a baking sheet with parchment paper and spread the bread cubes evenly on top. Place in oven and bake for about 45 minutes – or until the bread becomes crunchy and crisp (or crouton-like).
Remove from the oven, and let sit to harden for another ½ to 1 hour before serving.
Note: Store in a zipper bag or airtight container if not using straightaway.
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