Thursday, June 2, 2016
I would love to find a package of croutons to buy in my local store that doesn't contain oils we can't eat, or corn products, or garlic, etc. But unfortunately, I am out of luck with that, so I decided to make my own. I buy a loaf of Swiss Peasant Bread every couple of weeks from Red Apple Market and keep it in the freezer, so I use this bread to make these crunchy, flavorful, delicious croutons. The trick to this recipe is the oven temperature and baking time, and the recipe just uses what you have on hand without any measurements, so feel free to experiment with different bread, spices, and oils you might like. These croutons are great on Caesar Salads, as well as just to snack on. This is how I make them:
Homemade Croutons Recipe
Dried rosemary spice
Preheat oven to 400 degrees. Chop into small cubes as much rustic, day-old or semi-stale bread that you have on hand for this recipe. Add them to a medium mixing bowl, then drizzle a little olive oil over the bread cubes. Next add a sprinkling of salt and a sprinkling of dried rosemary spice. Use your hands to mix the bread, oil, salt and rosemary together. Add another drizzle of oil over the bread cubes if it looks like it might need it (don't overdo the oil), and use your hands to mix it together again. Pour out the bread cubes in a single layer onto one or two cookie sheets sprayed with non-stick cooking spray. Bake them in the oven for 12-15 minutes or until golden brown. Let them cool completely before storing them in an airtight container in the pantry.