Croutons for Soups & Salads
Toasted bread cubes are perfect additions to soups and salads, make your own to save some money. You can use any bread you like.
Equipment
- Oven
- Baking Sheet
Ingredients
- 250 grams bread, (½ lb)
- ¼ cup olive oil or butter, see Step 1
- salt, as desired
- 1 teaspoon herbs, of your choice, oregano, basil, etc
Instructions
- If the intention of the croutons is for soup, go with melted butter, for salads, go with the olive oil. You can also use a 50/50 mix of butter and olive oil whisked together.
- Preheat your oven to 190° C (375° F). Using a knife, cube the bread, crust on or off is up to you.
- Drizzle a little of your olive oil or butter onto your baking sheet. Add your bread, bunching it close together in a single layer. Drizzle remaining olive oil or butter on top, add a heavy pinch of salt and herbs or your choice if using, and toss lightly to coat. Spread the croutons out so that they are no longer touching.
- Place the baking sheet in the oven and bake for about 5 minutes. Remove the tray, carefully toss and stir croutons. Bake another 5 minutes and check for doneness. Depending on the size of the bread and how browned you want them, they may need another 5 minutes or so.
- When the croutons are done to your liking, remove them from the oven and cool on the pan. If not using right away, store croutons for a few days in an airtight container.
Notes
Used in Recipes Listed on this Site:
- Herbed Zucchini Casserole, made it, GO-TO recipe.
- Caesar Salad.
- Chef's Salad Deluxe.
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