Toasted Croutons with Garlic, Rice and Parmesan

Begin by roasting the garlic. To do that, peel the garlic heads without touching the cloves. Cut off the tops. Wrap it in foil, shiny side inward, and bake it on the bottom shelf of the oven for 45 minutes., until the garlic pulp turns into a mashed potato.

Meanwhile, make the croutons by cutting the loaf into slices about 1 cm thick. Lightly oil each loaf slice on both sides. In the healing Mediterranean diet, croutons are cooked in olive oil only. Bake the slices in a preheated oven for 5 to 10 minutes., at 200 T? Turn the bread over and over. Remove from the oven and cool when pale golden in color.

Boil separately rice and peas until tender. Drain the water and mash them together.

Squeeze the flesh out of the roasted garlic cloves. Add garlic to rice and peas. Add the butter and cheese. Blend everything until it's pureed to a creamy consistency.

Let cool slightly and spread on croutons.

Sprinkle with parsley or mint if desired.

Enjoy!