1 loaf roasted garlic
bread, cut into
1-inch cubes
Italian Bread Salad
Alpine Fresh
16 ounces Alpine Fresh*
French green beans,
trimmed and cut into
1-inch pieces
3 cups Alpine Fresh* grape
tomatoes, sliced in half
2 cups seeded, chopped
cucumber
1 cup diced red onion
1/2 cup chopped
fresh basil
1/2 cup olive oil, divided
1/4 cup balsamic vinegar
1/2 teaspoon salt
Set out 3 large mixing bowls. Divide green beans,
tomatoes, cucumber, onion and basil evenly between
two of the bowls.
In a small bowl, whisk together 1/4 cup olive oil,
vinegar, salt, pepper and sugar. Pour over the vegetables
and stir to combine. Set aside.
Toss bread cubes with 1/4 cup olive oil in the remaining
bowl. Add bread to the vegetables and mix gently.
Cover and refrigerate for 30 minutes before serving.
Makes 14 servings.
Recipe developed by Kati Neville.
* Brands may vary by region; substitute a similar product.
1/2 teaspoon pepper
1/2 teaspoon sugar
Preheat oven to 350°F.
Melt butter in a saucepan over medium heat. Add
salt, pepper, garlic, cheese, oregano, parsley and
basil. Blend well.
Place bread cubes in a bowl. Drizzle the melted butter
mixture over the bread cubes. Mix until well blended.
Spread the bread cubes evenly on a parchment-lined
sheet pan. Bake for about 10 minutes, or until crisp and
browned. Let cool. Store in a dry uncovered container.
Serve with salad or as a snack. Makes 12 servings.
4 ounces butter
1/8 teaspoon Kirkland
Signature pure sea salt
1/8 teaspoon Kirkland
Signature coarse
ground pepper
1 teaspoon Kirkland
Signature California
granulated garlic
1/4 cup grated Pecorino
Romano cheese
1/2 teaspoon dried
oregano, crushed
1/2 teaspoon dried
parsley, crushed
1/2 teaspoon dried
basil, crushed
1 baguette, cut into
1-inch cubes
Cheesy Garlic Croutons
Kirkland Signature
