I’ve been wanting to do this post for such a long time it actually feels like a big accomplishment to finally get around to it.
Homemade herb garlic croutons- the recipe is so easy that I’m probably insulting your intelligence. But for those of you who don’t know whether the egg comes first or the oil (into the pan), you may actually find this recipe helpful if not ingenious!
Regardless, who doesn’t LOVE croutons?! They are perfect additions to salads and soups.
We ALWAYS have a surplus of Parisian bread around the house, so after a day or so, croutons become their fate! I usually try to slice them (evenly in size using a serrated knife) when they are still slightly soft- then allow another 1-2 days to completely dry them out. From my experience, if the bread gets too hard, the slicing is almost impossible b/c it crumbles.
Prepare the seasoned oil w/ extra virgin olive oil, super fine minced garlic, + Italian herbs.
Using a basting brush, lightly brush each side of the bread with the seasoned oil. After, sprinkle lightly w/ sea salt. I used to add the sea salt directly into the seasoned oil, however, this technique usually fails b/c the sea salt tends to sink to the bottom.
Bake on very low heat (I actually just set the oven on warm) until the bread gets lightly brown. This usually doesn’t take more than 5 mins or so.
‘Til next post, Kellie.