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I’ve been eating a lot of salads lately and sometimes want a bit of a crunch. I detest store-bought croutons and always make my own. Croutons add just the right crunch to both soups and salads. Often times I prefer them unseasoned because they soak up the flavors in whatever dressing I’m using. You may, however, want to toss in a tablespoon or two of your favorite fresh garden herbs or a tablespoon or two of Parmesan cheese.
- 1 Small Baguette (Best If Day Old)
- 2 Tablespoons Olive Oil
- Minced Fresh Herbs (Marjoram, Oregano, Dill, Tarragon or Basil) Optional
- Freshly Grated Parmesan Cheese – Optional
- Preheat your oven to 325 degrees.
- Using a large serrated knife, cut bread into 1/2 to 3/4 inch cubes. You should have about 4 cups. Transfer bread cubes to large-size bowl and drizzle with olive oil. Toss to coat evenly. If using herbs and/or cheese then toss them in.
- Scatter cubes on large-size baking sheet lined with parchment paper. Spread out in single layer. Place in oven and bake for 15 to 20 minutes until lightly browned and very crisp.
- Remove from oven and cool completely. Use immediately or store in plastic bag and refrigerate.
- Makes 4 cups
- © Victoria Hart Glavin
