Recipe
Homemade Croutons
Once you make your own croutons from either days-old rustic bread from the store or homemade rustic sourdough, you’ll not want to be without them. I have to hide these from Michael, or he eats them by the handful as snack food. NOT! (But they are really good!)
For best results, use bread that has a little heft to it and that has staled a bit.
Make the croutons by the batch and store in a jar.
Ingredients
Days-old rustic bread, torn into bite-sized pieces
Olive oil
Salt and Pepper
Optional: garlic powder and dried herbs such as basil, oregano, and rosemary
Instructions
Step 1
Tear rustic bread into bite-sized pieces and put into a large bowl. (I use days-old sourdough.)
Step 2
Sprinkle with extra virgin olive oil, salt and pepper, and toss. I usually do this twice so that all the bread gets a little seasoning and a little olive oil.
Step 3
Spread the bread onto a baking sheet lined with parchment paper and bake at 300° for 30 minutes. Turn off the oven and allow the croutons to cool in the oven.
Step 4
Store in an airtight jar away from predators until ready to use.
Homemade Croutons
Equipment
- 1 sheet pan
- foil
- oven or toaster oven
Ingredients
- Days-old rustic bread torn into bite-sized pieces
- Olive oil
- Salt and Pepper
- Optional: garlic powder and/or herbs such as basil oregano, and/or rosemary
Instructions
- Tear rustic bread into bite-sized pieces and put into a large bowl. (I use days-old sourdough.)
- Sprinkle with extra virgin olive oil, salt and pepper, and toss. I usually do this twice so that all the bread gets a little seasoning and a little olive oil.
- Spread the bread onto a baking sheet lined with parchment paper and bake at 300° for 30 minutes. Turn off the oven and allow the croutons to cool in the oven.
- Store in an airtight jar away from predators until ready to use.