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  • SUBMITTED BY: Dawn Parkison

    HOMEMADE PESTO CROUTONS

    left over bread about 4 slices will do(I used whole wheat buns) like if your family will not eat the heels don’t throw it away, they make good, crunchy croutons.

    1 tsp pesto

    1 TBLSP butter

    drizzle of olive oil

    minced garlic or you can use garlic powder ( I steer clear of garlic salt due to the sodium but I suppose you could use that also)

    black pepper

    Cut the bread in cubes, set aside. In a skillet melt butter and saute minced garlic. While that is sauteing, drizzle olive oil over cubed bread in a mixing bowl and add pesto then stir until coated. Now add to skillet and again stir to coat, turning over cubed bread as you cook about 5 minutes on medium heat. Then transfer everything (scrape all the tidbits too) onto a baking sheet and bake on 350 degrees for about 10 minutes or until they are toasted well. Remove from oven and cool. Store in covered container or ziplock after complelty cooled. Mine last several days set out on counter but I usually end up putting them in fridge so they don’t mold and they last……well not long because we eat them up so quickly!! Croutons have many uses, great for munching instead of chips or crackers, to top salads or soups, and crushed croutons are fantastic on top of baked fish!!

 

 

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