Garlic croutons from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 44) by Ina Garten

  • garlic
  • white bread

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh pea soup

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 09, 2019

    It was hard to distribute the oil evenly; it really just coated one side of the bread. The croutons still tasted good, but would be better if more evenly coated. The garlic wasn't that noticeable. Croutons get soggy quickly once added to soup, so perhaps stale or rustic bread might be better for soup, while softer croutons like this are ideal for salads.

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