Making your Own Herbed Croutons
Yum! Fresh herbed croutons are a snap to make at home.
Buttery, light and crispy they have more flavor than anything you’ve ever tried out of a box or package. If you haven’t tried making your own croutons at home, you should!
This is my “Lazy Woman’s Guide to Homemade Croutons”
You’ll need some butter or olive oil, herbs and bread. I like to use white, sourdough, or French bread. Day old bread is even better.
Cut or tear the bread into pieces.
Now you’ll want a blob of butter. You can omit the butter and use olive oil instead. For two large slices of bread from a French baguette I’ll use a tablespoon of butter. Some may think that’s over doing it, but I like buttery croutons.
And can you really ever have too much butter?
More butter or oil will not hurt your bread, but may make it a few pieces a little soggy before toasting. More butter just means a little extra toasting time.
The herbs I used this time were parsley and a little garlic. If you don’t have fresh garlic, a dash of garlic salt or garlic powder works nicely. You can play with the herbs using what you like. Season your croutons to go with a salad or meal.
Next melt the butter and herb mix in the microwave until the butter is just melted. Feel free to melt your butter first and add the herbs after-especially if you are using the stovetop to melt your butter. Olive oil needs no melting and is ready for the herbs.
Once the butter is melted toss in the bread cubes and lightly coat them. They should not be saturated, but should have some butter and herbs on each piece.
Now spread on a baking tray(line it with foil for easy clean up if you like) and toast in the oven or toaster oven at about 400* degrees F.
Keep an eye on the croutons and just toast until pieces are developing a light golden color. Figure on the whole toasting process taking no more than 8 or 10 minutes.
Remove from oven and try one. Try not to eat the whole tray. Isn’t that good?
Mine were served on my favorite lunch of red and white tomatoes, basil, and Italian sausage. Mmmmm!