Garlic Croutons
I like to enhance my salads or soups with a touch of texture by using croutons made from delicious bread infused with extra virgin olive oil, garlic, and oregano. It’s a simple yet sophisticated way to elevate a dish to the next level…and yes, I also help myself to a handful on occasion, like a child stealing a cookie or two when no one is watching.
Using good bread is essential in making tasty croutons. I often use crusty whole-grain bread that I break apart or cut into large chunks.
I prefer cooking my croutons in the oven, which gives
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I like to enhance my salads or soups with a touch of texture by using croutons made from delicious bread infused with extra virgin olive oil, garlic, and oregano. It’s a simple yet sophisticated way to elevate a dish to the next level…and yes, I also help myself to a handful on occasion, like a child stealing a cookie or two when no one is watching.
Using good bread is essential in making tasty croutons. I often use crusty whole-grain bread that I break apart or cut into large chunks.
I prefer cooking my croutons in the oven, which gives me more control of the cooking times and temperature. Making croutons in the frying pan is feasible – just be sure to use moderate temperatures, dress the bread fat before putting them into the pan, and toss the croutons frequently to encourage even cooking. I recommend grating the garlic into the croutons during the final minute of cooking; otherwise, the garlic will burn and turn bitter.
Leftover croutons can be kept at room temperature for a day or two and covered with a towel.
Difficulty: simple
Yield: makes about 36-48 croutons