I have moved everything over from What's For Dinner Across State Lines. I'm still having a few issues, but hopefully I will have everything worked out soon. You have no idea, what a leap this has been for me. When I started blogging, I didn't even know what a url was, let alone what to do with it.
I'm still fixing things and believe this is going to be a never-ending process.
Thank you so much to my friends that have been so kind and helpful through the process.
I wanted to share my favorite croutons with you, because they are something I consider a staple recipe in my house. If I had to put a label on them, I'd put them in the snack food category; I'd much rather snack on these than potato chips. I hope you enjoy them as much as my family likes them. I will show you my favorite salad to put them on very soon.
Garlic and Herb Sourdough Croutons
1 sourdough baguette
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
1 tbsp. fresh thyme
1 tsp. fresh rosemary, minced
Freshly ground black pepper
Cut the baguette into 1/2" cubes. I like to leave the crust on instead of cutting it off.
In a large bowl add garlic, olive oil, thyme, and rosemary, stir to combine. Add croutons to bowl and toss until all the cubes are coated with the oil mixture.
Place cubes onto a baking sheet. Spread out so they are in a single layer. Sprinkle with a little salt and pepper.
Bake in 315 degree F oven for 15-20 minutes, until bread is dry and golden in color.
I always make larger amounts, but this recipe could easily be halved. I will store the extras in an airtight container and they keep well for over a week.