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Croutons

With cubes of bread always left over from our market stand we decided to make croutons for sampling. Two versions are listed. Ersilia’s use less olive oil, Chef Rasheed lays it on…. These are lovely for a Caesar salad using Tracy’s Caesar Salad Dressing recipe

• 1 large loaf of Italian or French bread
• 1/4 cup of our Greek EVOO (Ersilia’s version)
• or 1/2 cup of our EVOO (Chef Rasheed’s version)
• 1 tablespoon of Ersilia’s spice mix

Ersilia’s spice mix:

• 1/4 cup dried basil
• 1/4 cup dried oregano
• 2 tablespoons dried thyme
• 2 tablespoons dried rosemary
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 teas salt
• 2 teas black pepper
• 1 teas white pepper ** optional
• 2 tablespoons dried onions
• 1 tablespoon dried chives
• 2 teas smoked paprika

Combine the spices together and store in an airtight jar for later use.

Cut the loaf of bread in half lengthwise. Take each half and cut 4 equal lengthwise strips. Cut into 1/4 inch cubes.

Put the bread into a metal bowl, drizzle the EVOO and toss the cubes. Sprinkle the spices and toss again– add more spices if desired.

Place the seasoned bread cubes on a cookie sheet being sure that each cube touches the sheet and none are stacked. Baked in a 350 oven for about 20 minutes, turning them  and every now for even baking and always keeping a watchful eye. Let cool completely and then store in an airtight plastic container.

Makes enough for about 4 or 5 salads if you don’t eat them first as a snack !

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