Red Pepper Croutons

Course : Breads
Serves: 4 - 6
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8 slices firm white -- whole wheat or egg bread
1 small garlic clove -- peeled
1/2 jar roasted red peppers -- (7 1/2 ounce) drained and patted very dry -- (scant 1/2 cup)
4 tablespoons butter or margarine -- (1/2 stick) at room temperature

Preparation / Directions:

Preheat oven to 325 degrees. Remove crusts from bread. Cut into hearts using a 1 1/2 to 2-inch cutter. Place on baking sheet and bake for 10 minutes or until very dry and crisp. To make butter, in a food processor with the metal blade, process garlic until minced. Add red peppers and process until pureed. Add butter and process until blended; it will not be smooth. Up to 4 hours before serving, spread butter generously on croutons. Refrigerate until serving. Place on baking sheet and broil until bubbling and edges are brown, 2 to 4 minutes, watching carefully so they don't burn. Prep Time: 10 minutes Cook Time: 10 minutes plus broiling Makes: 16 toasts Prep Notes: Toasts may be stored airtight up to 1 week or frozen. Butter may be refrigerated up to 2 day


Nutritional Information:

418 Calories (kcal); 46g Total Fat; (96% calories from fat); 1g Protein; 3g Carbohydrate; 124mg Cholesterol; 469mg Sodium

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