- 10 slices of bread, heels are fine
(homemade or store bought)
- 1/2 teaspoon basil
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon celery salt (or 1/2
teaspoon salt, and 1/8 teaspoon celery
seed)
- 1/4 to 1/3 cup oil
First make 2 piles of your bread. Using a
very sharp, serrated knife, slice them into
small cubes. I make 5 cuts each direction,
one down the center, and two to each side,
but you can do it the way that works best
for you. Place all of the bread cubes into a
large bowl. Sprinkle on the seasonings. Toss
briefly to mix in the seasonings. Next
dribble in the oil somewhat evenly. Now
gently toss everything together. The oil
will help the seasonings stick to the bread
and also make the bread crispy without
actually having to fry it. Spread the
croutons on a large cookie sheet, use two if
you need to. Bake them at 350 degrees for
about 20 minutes or until they are crisp.
Remove from the oven and allow to cool on
the pan. Store the croutons in a plastic
bag, or resealable container. Serve on
salads, or tossed in omelettes, or on top of
plain spaghetti and Parmesan cheese.
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