|Matthew & Anny Croutons|
My son and I have always cooked together, so the thing I thought of first today (when fortune gave me a forgotten loaf of bread) was a Saturday afternoon many, many years ago when Matthew and I were inspired to create the best croutons you've ever eaten.
Garlic...you're gonna need garlic. Oh, and a mortar and pestle is really fun to use in the process. And good extra virgin olive oil along with a healthy nub of slightly melted unsalted butter. Little Kosher salt and coarsely ground black pepper, a splash of Worcestershire, (how could I cook without it)? Shall we begin.
|Salt, black pepper & fresh garlic in mortar bowl|
|Garlic paste and melted butter|
|Ready for the oven|
Place into a very slow oven; I used 300 degrees. At the moment you begin to smell the irresistible waft of garlic bread essence in the house, toss and return to the oven. When the cubes of French bread become Garlic Croutons (golden brown and delicious) remove from the oven.
|Toasted and garlicky|
This is a such a neat bite of complex flavors in a very simple bonne bouche...check out the close up...
|Try our tasty treat!|