Napoli Style Croutons | Peri's Place For Recipes

Napoli Style Croutons
Oven Temp
350-400 degree oven
Cook Time
bake for approx 15 - 20 minutes
makes lots


  • 4-5 1/2 inch slices of dense crusty bread (the staler, the better)
  • 2 T butter
  • 2 T olive oil
  • 2 cloves crushed garlic
  • 1 tsp crushed dry rosemary
  • salt
  • pepper
  • nutmeg


  1. Place oil and rosemary into a small sauce pan. Allow the oil to get hot, not smoking and cook the rosemary for 2-3 minutes.
  2. Add garlic to the oil and rosemary, continue cooking. When the garlic begins to turn brown take off heat and add butter. Let the garlic and rosemary infuse the butter/oil. Set aside.
  3. While the butter/oil is melding with the garlic/rosemary, cut bread slices into 1/2 inch cubes. The earlier you do this, the better the crutons are. Put into a large bowl. It helps to have 2 people doing this part. Slowly pour the butter/oil mixture over the cubes. Have the other person tossing them with spoons to evenly coat. If you don't have 2 people, figure something out. Do it in small batches.
  4. Sprinkle cubes with with a seasoning mixture made of one part salt, one part pepper, and half part nutmeg.
  5. Place on an ungreased cookie sheet and spread out evenly so there is no overlap. Put into a 350 - 400 oven. Bake for a while, check after 10 minutes. These burn easily, so be careful. When they start to brown, toss around to evenly brown.
  6. Once they are done, pull them out and let them cool. They may still be a little soft, but as they cool off, they will get crunchier.

Good to Know

Mary wrote this when she typed up the recipe:

"These aren't the healthiest things in the world, what with the butter and oil, but hey, it's not like you are going to sit and eat them like popcorn...I would never do that. Nuh-uh, never"