We have several variations of these deliciously crunchy croutons – California Blend, Tuscan Blend, Lemon, Rosemary, and Basil. Try them all using your leftover bread and Pasolivo’s signature spices and olive oils. Let us know your favorite!
1. California Blend Croutons
Ingredients:
• 10 oz. bread (ciabatta or day old works well), cut into 1/2 inch cubes (should equal about 8 cups after cubing)
• 1/3 cup Pasolivo California Olive Oil
• 6 tsp. Pasolivo Smokey Spice Blend
2. Tuscan Blend Croutons
Ingredients:
• 10 oz. bread, cut into 1/2 inch cubes
• 1/3 cup Pasolivo Tuscan Olive Oil
• 6 tsp. Pasolivo Spring Blend
3. Lemon Croutons
Ingredients:
• 10 oz. bread, cut into 1/2 inch cubes
• 1/3 cup Pasolivo Lemon Olive Oil
• 6 tsp. Pasolivo Lemon Pepper
4. Rosemary Croutons
Ingredients:
• 10 oz. bread, cut into 1/2 inch cubes
• 1/3 cup Pasolivo Rosemary Olive Oil
• 6 tsp. Pasolivo Tuscan Blend
5. Basil Croutons
Ingredients:
• 10 oz. bread, cut into 1/2 inch cubes
• 1/3 cup Pasolivo Basil Olive Oil
• 6 tsp. Pasolivo Spicy Italian Blend
Directions: Pre-heat oven to 350 F. Put bread into baking dish and stir in the oil, mixing well. Then stir in the seasoning 1 seasoning tsp. at a time, mixing well, without breaking up the bread. Bake for 15 minutes, then stir, and bake for another 10. Time will vary depending on bread, but you want it to be crunchy when done. Let cool.
*If desired, these are delicious if sprinkled with cheese after stirring the first time, before baking the remaining 10 minute
