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from the kitchen of Sharmagne Leland-St. John
2 thick slices of whole meal bread
4 tablespoons virgin olive oil
3 cloves garlic, crushed
Salt and freshly ground pepper
Preheat the oven to 400 F.
Trim the crusts from the bread, then cut into small cubes.
Place the crushed garlic in a bowl. Season with a pinch of
salt and a generous shake of the black pepper. Drizzle
the olive oil over the seasoned garlic.
Pour the garlic oil mixture into a shallow dish. Add the cubes
of bread. Mix gently with your fingers until the croutons are
well coated with the oil. Quickly place the croutons on a
baking tray and cook for ten minutes. Do not let burn.
Allow to cool. Sprinkle over salad or soup.
Unused croutons should be placed in an airtight container and
stored in the refrigerator. Use within two days.