New This Month

Garlic Croutons


Add a flavorful finishing touch to Roasted Cauliflower with this homemade crouton recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."

  • Yield: Makes 6 cups

Source: The Martha Stewart Show, November 2011


  • 1 large loaf stale country bread, crusts removed
  • 1 clove garlic, minced
  • 1 cup fresh oregano, finely chopped
  • Coarse salt


  1. Preheat oven to 375 degrees.

  2. Tear bread into bite-size pieces and place in a large bowl. Add garlic and oregano. Drizzle with olive oil and season with salt; toss to combine.

  3. Place croutons on a large rimmed baking sheet; bake for 20 minutes. Stir and continue to bake until croutons are golden brown and crunchy, stirring every 5 minutes, about 35 minutes total.

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