Rosemary Crostini Croutons

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Inactive: 15 min
  • Cook: 5 min
  • Yield: 6 servings (2 pieces each)
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6 tablespoons extra-virgin olive oil

2 tablespoons minced garlic

1 teaspoon dried basil

1 teaspoon dried Italian parsley

1/2 teaspoon minced fresh rosemary

1/2 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

6 (1/2-inck) thick slices good sourdough or dense French bread


  1. Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
  2. Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
  3. Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.
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