Thyme Croutons               

 tags (edit): Advance Food & Wine Magazine @Vogel @Try Soon! Bread  

 

These Thyme Croutons are meant to go with the "Creamy Mushroom Soup with Thyme Croutons", included in this collection.

Ingredients

1/2 medium baguette cut into 1/2-inch cubes
1/4 cup extra-virgin olive oil
Salt & pepper
1 1/2 tablespoons thyme leaves finely chopped
 

Instructions
 Preheat the oven to 375°.

On a large baking sheet, toss the bread cubes with the olive oil and season with salt and pepper. Bake the bread cubes for 6 minutes, then toss with the thyme leaves. Bake for about 6 minutes longer, until the croutons are golden and crisp.

DO AHEAD: The croutons can be stored in an airtight container for up to 1 week. Recrisp in a warm oven before serving.

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Yields: 5 Cups
     Food & Wine magazine, November 2005, page 212

 notes:  Recipe by David Ansel

Cuisine:  

Main Ingredient: