Homemade Herbed Croutons

homemade herbed croutons

I rarely buy ready-made croutons from the store.  Making them at home is simple, less expensive, and homemade croutons just taste better.  Most of the store brands will use cheaper, less healthy oils and many have a host of other unwanted ingredients.  Keep it simple.  Make these easy, delicious herbed croutons and know exactly what you are eating.

This recipe is for only 4 servings, but you can easily double it or triple it if you’d like to have more on hand.  If you keep them in your refrigerator in an air-tight container, they’ll last for a while.  Although I never have to worry about that.  Whenever I make homemade croutons a certain hungry husband always wanders into the kitchen and eats half a pan full before I can hide them.  Make a bigger batch, you say?  Oh, that wouldn’t stop him.  He’d just eat more.

Herbed Croutons

Makes enough for 4 salads

3 slices multi-grain bread*

3 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried majoram

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

*You can use a multitude of different breads to make this.  Sourdough works great, too.  I often use the otherwise unwanted ends of my bread loaves to make my homemade croutons.

Preheat the oven to 400 degrees.

Get your three pieces of bread.  Simple sandwich bread works fine; the oil and herbs transform it into something special!  Slice it into cubes.

Put your cubes in a medium bowl.  Drizzle with olive oil and herbs and toss to coat.

Spread out in a single layer on a baking sheet.

Bake in the preheated oven for 10 minutes, giving the pan a good shake after about 5 minutes.  Then, turn on the broiler and broil for one minute to help them get nice and crispy.  Stay close by because these babies WILL burn!  I literally squat by the oven and watch them because I have forgotten about them and let them burn too many times.  Learn from my mistakes.