Make these croutons just once and you’ll be hooked. Fresh and flavorful, garlicky crisp on the outside, tender on the inside croutons. Compared to these, the store bought ones taste like packing peanuts. Really.
What You’ll Need:
- French bread or baguette – day old is perfect
- ¼ to ½ cup olive oil
- 1 tablespoon butter
- One big clove garlic – minced
- Italian seasoning
- Cayenne – optional
- Salt & Pepper
Pre-heat the oven to 400°. Slice your French bread in slices about 1 ½ inch wide. Prepare one or two slices per person plus extra for snacking. Trust me.
Slice the bread again to make about 1 ½ inch sized cubes. You can adjust the size if you want. Be that way.
Heat the olive oil and butter in a sauté pan. You may need to add more as you go depending on how many croutons you’re making. Add the garlic and sauté to flavor the oil.
Test to see if oil and butter are hot enough by dropping one crouton. You want it to sizzle. If it doesn’t sizzle then you’re sucking up oil with a bread sponge. Don’t do that. Let it heat up some more.
If it sizzles the test crouton to a nice golden brown; then add the rest of the bread in small batches. Toss to coat all the croutons lightly with the garlic infused oil and place on a baking sheet.
When all your croutons are coated, place them in the oven for 5 to 7 minutes or until crisp golden brown. You want them crisp and toasted on the outside but tender in the inside. And preferably not burned. If they’re burning take them out.
Add salt and pepper and Italian seasoning to taste. Serve those you didn’t eat while you were cooking with the soup. Any leftovers (as if) are wonderful on salad.
Oh yeah! They’re a wonderful compliment to Easy Peasy Split Pea Soup!
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