Croutons & Croutes
Submitted by sg1951
Homemade croutons and croutes from French or Italian bread, tossed in extra-virgin olive oil and baked until golden and crisp. Two essential bread toppers, one simple method.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minOnce you make your own croutons, the boxed kind starts to feel like a personal insult.
This is a two-for-one technique. Bread cubes get tossed in olive oil for croutons. Bread slices get brushed with olive oil for croutes. Both go on a baking sheet and into the oven until golden, crisp, and ready to elevate every salad, soup, and appetizer in your rotation.
Three ingredients. Fifteen minutes. A kitchen skill you’ll use forever.
Kitchen Tips
- Use day-old bread. Fresh bread has too much moisture and won’t crisp as well
- Extra-virgin olive oil gives the best flavor, but any good olive oil works
- Watch them closely after the 10-minute mark. They go from golden to burnt in a hurry
- Store cooled croutons in an airtight container for up to a week. Croutes are best used the same day
Ingredients
Directions
Toss bread cubes with 3 tablespoons olive oil; place on a baking sheet.
Brush bread slices with remaining 3 tablespoons olive oil; place on baking sheet.
Bake at 350℉ (180℃) for 12 to 15 minutes or until lightly browned and crisp.
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