Italian Croutons


1 loaf French bread
1/4 cup margarine, approximately
2 tablespoons olive oil
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons crushed basil


Cut the bread into thin slices. Butter one side of each slice. Sprinkle with garlic powder, oregano and basil. Place butter side down on hot griddle. While it’s browning, drizzle olive oil over the bread and sprinkle with remaining herbs and spices. Check the bread often so as not to burn. Turn over so the oil side is down and continue browning the bread. When cooked to your liking, turn off heat and transfer bread to a rack lined with paper towels to absorb excess oils. Allow to cool thoroughly. When cooled, cut into bite size pieces and place in serving bowl alongside salad dish. I’ve used this as toppings for macaroni and cheese also. Uncut, it can serve as a homemade version of garlic bread with any pasta dish. I’ve found it to be a very versatile recipe.

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