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Playing How To Make Sourdough Croutons By Rachael

Rach likes to serve these croutons with her San Francisco Cioppino


  • 1 small round loaf sourdough bread
  • About ⅓ cup extra-virgin olive oil (EVOO)
  • 4 tablespoons butter
  • 6 cloves crushed garlic
  • 2 curls lemon peel
  • 2 tablespoons fresh thyme


Serves: 4 to 6


Heat broiler. 

Cut bread in half horizontally, then cut into 12 to 16 large chunks.

In a small pot, warm EVOO, butter, garlic, lemon and thyme.

Place rack in upper third oven. Char bread at edges under broiler, brush with garlic butter mixture and broil 1 minute more, reserve.