把面包块放在一个大的带边烤盘上。将黄油放入1- 2夸脱的平底锅中,用中低火融化。加入大蒜,用木勺背轻轻地捣碎,把火调到中火。烹饪3到4分钟,偶尔搅拌一下,直到黄油散发出香味(大蒜的边缘可能开始变成褐色)。关火,把蒜倒出来。把黄油淋在面包块上。用手搅拌,直到小方块被均匀地覆盖。(如果有些崩溃,也不要担心。)铺一层,撒上3/4茶匙。盐。 Bake until the croutons are a deep golden-brown, 15 to 17 minutes. Let cool completely. (You can store the croutons in an air-tight container for up to 2 days or freeze for up to 3 weeks.)
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