Croutons – Garlic
Prep Time:
Yield
Shelf Life
- 2 lbswiss oval rollNOTE*3/4″ dicesee photo
- 2 cupOil – BlendedrecipeCroutons – Garlic
- 2 tbspGarlic – PureerecipeCroutons – Garlic
- 1 tspspice pepper black ground pureCroutons – Garlic
- 1 tbspkosher saltCroutons – Garlic
- 1/4 cupworcestershireCroutons – Garlic
- 3/4 cupgrated parmesanCroutons – Garlic
- 1
Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
- 2
Place 3/4" dice bread, as shown in the video, into a large lexan or bowl. Set aside.
- 3
Combine remaining ingredients, except parmesan, into a stainless-steel bowl.
- 4
Whisk together until thoroughly combined.
- 5
Slowly pour ¼ of this crouton oil around the inside edges of the lexan or bowl with the bread, while avoiding pouring the oil directly on top of the bread.
- 6
Using gloved hands, gently toss together to combine and thoroughly coat the bread evenly with the seasoning. Repeat 3 times to ensure an even coating.
- 7
Evenly distribute parmesan over the croutons.
- 8
Continue to toss until the cheese is evenly distributed throughout the mixture.
- 9
Spread croutons in a single even layer onto unlined sheet trays, no more than 1.5 lbs per full sheet tray.
- 10
Bake in a preheated 300°F oven for 14-18 minutes. Using a metal spatula, gently loosen and stir the croutons two times during cooking. The croutons should look amber in color, as shown in the photo.
- 11
Remove from the oven. Cool completely.
- 12
Transfer to clean airtight food storage containers. Cover, label, date and store for service.
Description
Serving Size
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