Crispy, homemade croutons are the perfect way to dress your salad to give it crunch and flavor or top your favorite casserole or soup. You can also have these to simply munch on because they're crunchy and flavorful. Be warned: these are addictive.
½French baguette sliced into ¾-inch cubesabout 6 ounces See Notes
3tablespoonsextra virgin olive oil
2 - 3medium cloves garlicsmashed (not demolished)
Pinchof kosher salt
Instructions
Preheat oven 375°.
In a small saucepan over medium high heat, add the olive oil and smashed garlic. Cook just until garlic starts to sizzle and becomes fragrant. Do not let it brown. Remove from heat and remove garlic cloves to save for making dressing or for flavoring something else.
Place cubes in a large bowl and drizzle with garlic oil. Toss to coat.
Transfer on a baking sheet and sprinkle with a good pinch of kosher salt. I like to grab a few of the cubes to wipe down the bowl to get every bit of oil.
Bake croutons for 15 - 20 minutes turning halfway until golden brown.
Use to top your salads, soups, casseroles, or as a crunchy snack.
These store and stay crispy for days/weeks. Make sure to cool completely before storing.
Notes
I mostly use “French” bread to make these. I put French in quotes because it’s really an Americanized version of it. It’s the long soft kind. I’ve also used an Americanized version of Italian bread. How about a nice ciabatta? As long as you can cube it, use it.