|Slicing the baguette ©EverydayCookingAdventures 2014|
I cannot insist enough that you NEED to make these as soon as possible. Absolutely anyone can make croutons, as long as you are old enough to reach the knobs to turn on the oven. You can vary this recipe with different dry herbs, drizzle them with different flavored olive oils, and use whatever bread you have at home. I read some recipes that call for trimming the crust off the old bread but I didn’t even do this…hello simplicity!
|Ready for the oven ©EverydayCookingAdventures 2014|
I used half a loaf of french bread that was at least a week old, wrapped it in a wet paper towel, and microwaved it for 20 seconds to soften it up a bit before slicing it up into cubes. If you have just slightly old bread like a day or two you can skip that step. I snacked on the croutons right after they came out of the oven and fell madly in love immediately. I stored them in a re-sealable bag and can’t wait to eat a giant salad with them tomorrow! Here are my croutons:
|Homemade Herb Croutons ©EverydayCookingAdventures 2014|
- Cooking spray, optional
- Day old bread, sourdough or french bread works best
- 4 Tbsp. good quality extra-virgin olive oil NOTE: (depends on amount of bread…you don’t want the bread cubes to soak in the olive oil, just be lightly drizzled in it)
- 1 Tbsp. kosher salt
- 1 tsp. fresh ground black pepper
- 2 Tbsp. dry rosemary leaves
- 1 Tsp. garlic powder
5. Remove from oven and let cool on a baking rack for 5 minutes. Add to your meal right away or store in a resealable container or bag for up to 5 days. Pop back in the oven under the broiler for a couple minutes to re-crisp up if desired.