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Cut the bread into cubes and lay out on a baking tray (non stick is best)
In a jar shake together the crushed garlic and oil.
Pour over the bread.
Grate over the cheese.
Put into the oven and simply dry out the bread very slowly.
Tip out onto paper to soak up any excess oil
Fold a section of kitchen roll into 4 and put in the bottom of the storage jar, it will ensure the crutons are never wet or too oily.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Garlic crutons - Garlic and Parmasan crutons
Submitted by Janis 11 June 2009
Great with almost any soup you like. Nice on fresh green salads. Keep hidden or the family will snack on them like crisps!!!
Ingredients
Left over bread.,Vegitable oil ,Crushed garlic (3 cloves),Parmasan cheese grated (as much or as little as you like)
Method
Use a very low oven.Cut the bread into cubes and lay out on a baking tray (non stick is best)
In a jar shake together the crushed garlic and oil.
Pour over the bread.
Grate over the cheese.
Put into the oven and simply dry out the bread very slowly.
Tip out onto paper to soak up any excess oil
Fold a section of kitchen roll into 4 and put in the bottom of the storage jar, it will ensure the crutons are never wet or too oily.
Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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