Tasty Thursday: Supercrisp Parmesan Croutons

I recently started going through many of the recipes that I have kept but never transferred to my computer. This is one of the ones I found again recently.

I love homemade croûtons. I even used to make bread in my bread maker, scoop it out for a salad bowl, and used the bread to make croûtons. These, however, look much better than the ones I used to make. I haven't had a chance to try them yet, but I can tell by the looks of it that they will turn out great. Enjoy! And don't forget to visit The Pumkin Patch for more Tasty Thursday recipes!

Supercrisp Parmesan Croutons

• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 4 garlic cloves, very finely chopped
• One 3/4-pound loaf of focaccia or Italian bread, crusts removed, bread cut into 3/4-inch dice
• 1/4 cup freshly grated Parmesan cheese
• Pinch of sugar
• Salt and freshly ground pepper

Preheat the oven to 300° F. In a small skillet, melt the butter in the olive oil. Add the garlic and cook over moderately low heat until fragrant, about 2 minutes. Scrape the butter into a large bow and toss with the diced bread. Add the parmesan and sugar and season with salt and pepper. Spread the croutons on a large rimmed baking sheet and bake for 45 minutes, stirring occasionally, until golden and crisp.

Make Ahead: The croutons can be stored in an airtight container for 3 days.

Yield: 4 Cups

Courtesy Food & Wine Magazine November 2001