Easy Homemade Croutons
I’ve been craving these lately
And I think it’s because summer is coming and panzanella salad is so good with fresh tomatoes, cucumbers, herbs from the garden and more. Pair these ingredients with crunchy, chunky croutons and you’ve got the perfect salad. These are so easy to make and much better than anything you’ll find in the store. It’s one of my favorite ways to make use of bread that’s about to go bad so a double win in my book. Keep reading for the easy how to!
Ingredients:
Bread that’s about to go stale always makes these turn out better but fresh can work too! Use what you have - about 1/4 a loaf will go a long way!
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt
fresh ground pepper
Method:
preheat your oven to 425
cut the bread into a cube size you like - I prefer chunky so about 1” square or so
arrange them on a pan - I used a cast iron skillet for extra flavor (and my preferred way to cook most foods!)
drizzle oil, salt, pepper and spices. Toss to combine
make sure they’re arranged evenly so they can toast well
bake them on the middle rack for about 7 minutes. flip each piece over and bake for another 7 minutes
let them cool on a rack. Store in an airtight container for up to a week - unless you eat them all first!
I hope you enjoy these as much as we do! You could also use them in a thicky and creamy soup in the winter - they’d be so good dunked in. If you make these be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley