I'm making spaghetti and meatballs and Caesar Salad tonight for Youngest Hawthorne's special dinner, i.e. all the things he really likes.
So I need a homemade crouton for the salad and garlic bread for the spaghetti.
I went out to the herb garden and picked basil, rosemary, sage, parsley, thyme, and oregano.
I chopped one loaf for croutons
and sliced the other for the garlic bread.
Here's the bread, chopped herbs, and garlic.
I melted butter with Bertolli's Extra Light Olive Oil, added garlic and parsley.
Dipped my bread slices in the butter/garlic/parsley, and set on a baking sheet.
I added the rest of the herbs (rosemary, thyme, oregano, and sage) and tossed in the bread cubes to coat.
Placed the garlic/parsley bread slices and the multi-herbed bread cubes on baking pans.
Placed in the oven on 250 degree - broil.
Broil very low, until nicely toasted.
Save the croutons for the salad, the garlic toast for the spaghetti.
And try not to snack on the croutons.
Impossible.
1 comment:
Right, Rosie. Don't snack on the croutons. I'd be lucky to have any left for the salad if my daughter were around. I'm going to have to try your garlic bread.
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