Tuesday, April 21, 2015

Italian Croutons

Leftover bread.  I have never had this problem.  Until last week.  I mean, leftover bread? Why?  I'll admit that I have been known to make biscuits and cornbread specifically for dressing (stuffing, whatever you want to call it.) but just to have bread that wasn't eaten?  It was a foreign concept to me.  But then I made burgers and cheesy metts and voila, leftover bread.  Well, buns technically.  

So, what's a girl to do with leftover bread?  Croutons.  Duh.  I love croutons.  I eat them as snacks.  I especially love homemade croutons.  It's the easiest thing you will ever do.  It's like 3 steps.  You can handle that, right?  Ok.  Maybe 4.  Cube the bread, mix herbs with olive oil, mix the bread and the oil, bake.  Simple, right?

Another great thing about making your own croutons? You can add any spice or herb you want! Planning on whipping up a southwest inspired salad? Coat your croutons with chili powder and cumin. Having Italian night? Galic, basil and Parmesan would make a perfect crouton! Just consider this bread your blank canvas!  This particular mix just happens to be my personal favorite. Just be sure to buy plenty of bread the next time you're at the bakery or grocery! 

Italian Croutons

4 cups of cubed bread, preferably not fresh
1/4 cup olive oil
1 teaspoon garlic powder
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flake

Preheat oven to 375 degrees

In a small bowl, whisk together the olive oil, garlic powder, oregano, salt and red pepper flakes. 

Place cubes of bread in a large bowl. Pour olive oil and herb mix over the bread and mix well. 

Spread bread onto a parchment line baking sheet. Bake for 15-20 minutes or until golden brown. Remove from oven, let cool to room temperature and store in a plastic bag or air tight container. 

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