Garlic Croutons

1. 1

   Choose a broad skillet, like a 12-inch saute pan, it is not good to do them in batches, because the first ones would soak up all the oil.

2. 2

   It does not matter if they overlap.

3. 3

   Put in the oil and all the garlic cloves, and a pinch of salt if desired. Turn the heat to medium and cook until the garlic wilts, and turns gold, crushing it into smaller pieces as it is cooking.

4. 4

   Turn off the heat, set the skillet aside for one good hour ( or as long as you want), then strain, or well-remove the garlic from the oil, and discard, or use for other things.

5. 5

   Cook the croutons over medium heat stirring and tossing very often, seasoning with salt and pepper as nessecary, until golden and delicious.

6. 6

   Use for salad, or soup, keep at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.