Ingredients
1/2 loaf pumpernickel bread
1/2 loaf sourdough
3 tbsp olive oil
1 tsp garlic powder
2 cloves garlic finely chopped
Fresh thyme, rosemary, oregano, and sweet basil
5 tbsp unsalted butter
1/2 tsp Himalayan salt
White pepper
Instructions:
Leaving the crust on the bread, dice the bread into the cubes the size of the croutons is your choice. In a sauce pan on low heat the olive oil and butter (do not burn). Add in the garlic and making sure it does not burn. Allow the garlic to infuse into the butter. Line a baking sheet with parchment paper and preheat oven to 350 degrees. Place the croutons evenly on the baking sheet. Using a strainer to separate the diced garlic from the butter/olive oil mixture. Pour the mixture over the croutons and toss until all of the croutons are covered evenly. Chop a few sprigs of each of the fresh herbs. (Chop as fine as possible), mix the herbs together in a mixing bowl. Sprinkle the herb mixture over the croutons, salt and pepper to taste. and bake for 15-20 minutes or until the croutons are crunchy on the outside and chewy on the inside. These are so delicious! You will want to make them again.
Yields: 2 1/2 cups