My friend Brett loves croutons. He claims to put them on salads, but I suspect it’s more likely that he eats them straight out of the bag, standing over the sink. When I am not publicly shaming him for this in men’s lifestyle magazines, I can actually relate. What is there not to love about crunchy, salty, garlicky croutons? I love salads, but I’m not unwilling to admit that sometimes I eat them as a vehicle for croutons. Still, I have a hard time with the mass-produced kind, which is laden with sodium and preservatives.
Well, surprise, surprise—like pretty much everything else, it’s healthier and cheaper to make your own croutons. Not to mention easy and way tastier too.
You’re welcome, B. Don’t say I never did anything for you.
Ingredients
- 1/4 cup extra virgin olive oil Pantry
- 5 cloves garlic, peeled Pantry
- 6 thick slices sourdough bread (I used whole wheat), cut into 1" cubes $1.50 for a loaf
- 1 tsp salt Pantry
Directions
- Preheat oven to 450 degrees F.
- In a blender or food processor, puree extra virgin olive oil and garlic cloves until smooth (the liquid will look creamy and almost white).
- Place cubed bread in a large bowl. Pour garlic-oil mixture over bread and use hands to mix well, making sure each bread cube is coated.
- Spread cubes on an ungreased baking sheet. Sprinkle with salt.
- Bake for 12-15 minutes. Check and flip croutons over halfway through, so they are evenly browned.
- Serve warm or cooled, on salads.
Makes about 2 cups croutons.
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