Pancetta-Rosemary Croutons

recipe

Yield:

6 servings (serving size: about 1/3 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 13 Minutes

Nutritional Information

Calories 80
Caloriesfromfat 0.0 %
Fat 3.5 g
Satfat 1.4 g
Monofat 1 g
Polyfat 1 g
Protein 3.1 g
Carbohydrate 9.3 g
Fiber 0.6 g
Cholesterol 7 mg
Iron 0.8 mg
Sodium 263 mg
Calcium 18 mg

Ingredients

1/3 cup finely chopped pancetta (about 2 ounces)
2 cups (1-inch) cubed sourdough bread
1 teaspoon chopped fresh rosemary

Preparation

1. Cook pancetta in a nonstick skillet over medium-low heat 4 minutes or until golden brown and crisp. Remove pancetta from skillet; drain. Cook bread cubes in drippings in pan, stirring frequently, 7 minutes or until golden and crisp. Stir in rosemary; cook 1 minute. Stir pancetta into bread cubes.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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