Croutons are a great garnish for green salads and toss them at the very last minute to keep them from getting marshy. You want your bread to be at least one day old. It will be easier to cut and will retain its shape better. We used my mom’s super soft wheat bread. You can also use a basic French bread with great results.
- 5 cups of bread cubes
- 2 tbsp unsalted butter
- 2 tablespoons of extra virgin olive oil
- 2 medium garlic cloves, pressed
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon of salt
- 1/4 teaspoon freshly ground black pepper
- In a small saucepan, mix: 2 tablespoons of butter, 2 tablespoons of extra virgin olive oil, 2 pressed garlic cloves, 1 tablespoon of chopped parsley, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Heat over medium flame until the butter is melted. Stir to combine then set aside and let the flavors steep in the oil as you chop your bread.
- Cut your bread into 3/4″ cubes. For goodness sake, don’t remove the crust! This adds variety and crunch to these croutons. Transfer to a large mixing bowl.
- Pour the seasoned olive oil over your chopped bread and mix until the breadcrumbs have an even layer of oil.
- Spread bread in a single layer on a baking sheet and bake at 375˚F for 20 minutes until golden and crisp. (mine took 20 minutes)
- Serve them with your favorite green salad.