Beautiful, golden brown, garlicky croutons are one of those things that I can eat until the cows come home.
I pop one or two in my mouth with no guilt. Then I eat a third and fourth and think: “That’s it! No more until dinner!” Of course… I have a couple more. This is about the time someone wanders into the kitchen and snags one off the tray and I yell, “Stop eating all the croutons! They’re for dinner!”
These croutons are so good, I bet even my Paleo friends would succumb to one or two.
Here’s how to make croutons that’ll venture off the salad plate and into soups such as Gazpacho or Cucumber (make the croutons small or you won’t be able to see the soup!). Croutons also like to sit on grilled vegetables and eggs (no need to make toast… it’s on top!) and casseroles.
Some recipes tell you to use stale bread. I like day old or two-day old bread… otherwise the croutons taste a little tired. I prefer to use baguettes, but really, any bread will do. As you know, I’m big on contrasting colors. Once, I mixed pumpernickel bread with white bread (I even flavored them differently, but that was one of those rare occasions when I had a little extra time).
The beauty of croutons is that you can make a whole tray of them and they will keep for a week in a tightly sealed container or re-sealable plastic bag… assuming they survive the crouton bandits and snacking masses!
Oven-Baked Croutons you’ll need… let’s get to it… cooking know how…
prep: 10 minutes
cook: about 15 minutes
serves: hard to say… how many are you going to eat beforehand?
¼ cup extra virgin olive oil
4 cloves garlic, finely minced or pushed through a garlic press
½ tsp. salt
4 cups cubed bread
Preheat the oven to 375°F. Line a baking sheet with foil.
Blend the olive oil, garlic and salt together in small bowl.
Place the cubed bread in a re-sealable plastic bag. Pour half of the garlic oil mixture into the bag; shake well. Pour remaining garlic oil mixture into the bag and shake again.
Spread out the croutons on the baking sheet.
Bake for 5 to 7 minutes and stir. Bake 5 to 7 minutes longer or until golden brown and completely dry.
Cool completely before storing in a tightly sealed container or re-sealable plastic bag.
Mix minced fresh herbs with the olive oil, garlic and salt for a flavor pop!
let’s get to it…
cooking know how…