Basil Croutons
National Honey Board
Wash basil leaves and pat dry between paper towels. In blender or food processor, puree the basil, oil, salt and pepper. On baking sheet, toss bread cubes with basil-oil mixture. Bake at 350°F 10 to 15 minutes or until croutons are golden brown and crisp, shaking sheet occasionally. Season croutons with salt and pepper. (Croutons can be made up to 3 days ahead and kept in a sealed plastic bag in ... [read full recipe below]
YIELD: 2 CUPS
Ingredients
- 3/4 cup - packed fresh basil leaves
- 3 Tablespoons - extra-virgin olive oil
- 6 slices - firm sourdough bread, cut into 1/2-inch cubes (about 3 cups)
- Salt and pepper, to taste
Directions
Wash basil leaves and pat dry between paper towels. In blender or food processor, puree the basil, oil, salt and pepper. On baking sheet, toss bread cubes with basil-oil mixture. Bake at 350°F 10 to 15 minutes or until croutons are golden brown and crisp, shaking sheet occasionally. Season croutons with salt and pepper. (Croutons can be made up to 3 days ahead and kept in a sealed plastic bag in a cool dry place.)
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