Raise your hand if you like crunchy, buttery croutons in a salad... my hand is raised high. Actually, I am guilty of snacking on them straight out of the jar. I'll bet you are too.
Yes, I am aware that there are boxes and bags of croutons for sale at the market, but do I really need to stand on my soapbox and give you the "homemade is so much better" speech? Nah-- didn't think so.
This is a good, basic recipe for croutons. Ah, but croutons can come in so many varieties when you are making them in your own kitchen! I like to use white bread with butter or sliced country bread with oil...sometimes I throw in dried herbs or spices and sometimes I infuse the butter or oil with sliced garlic. They are all tasty combinations.
They are an excellent addition to a green salad, but they are also great in soups, stews, or anything that calls for a good carbo crunch. And to my facebook followers, stay tuned for that pasta panzanella salad recipe that I teased you with a few weeks back. You'll need a batch of these for that one.
about 3 cups
4 ounces bread, sliced into 3/4-inch thick slices, then cut into 3/4-inch cubes
2 Tablespoons melted butter, olive oil, or peanut oil
Preheat the oven to 400° F. Line a rimmed baking sheet with parchment paper; set aside.
Place the bread cubes in a medium bowl and drizzle with the butter or oil, tossing gently to coat the bread cubes. Arrange the bread cubes in a single layer on the prepared baking sheet and season with kosher salt. Bake for 12-14 minutes or until golden brown on all sides; stirring halfway through baking. Transfer to a plate to cool. Store in an airtight container for up to one week. Enjoy!
Source: The Galley Gourmet