Why these flavors work
Basil and oregano share 278 flavor compounds, the molecular overlap behind why they sit well together. See the comparison →
By the same chemistry, garlic also goes with chive, onion and shiitake.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 5-6 slices whole grain bread, cut into cubes
- 6 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 tbsp dried basil
- 2 tsp dried tarragon
- 2 tsp dried oregano
- =
Directions
In a large frying pan, heat the olive oil. Add the bread cubes and toss constantly, on high heat, for five minutes, until the bread has absorbed most of the oil. Turn heat to low, add the garlic and herbs, and fry for 25 minutes, tossing occassionally, until the croutons are browned and crunchy.
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