Homemade Croutons {Flavia's Fundamentals}
Hello again! I've gotten completely off-track with my blogging schedule in the past few months, and it's been a while since I've written a "Flavia's Fundamentals" post, so it's time to bring you back into my kitchen to show you how I like to make homemade croutons.
I love croutons on my salads and as a garnish on my soups {especially tomato soup} but I've never liked store-bought croutons; they're either too small and dissovle into the salad dressing, are too salty, over-seasoned, or just strange-tasting. So instead, I make my own croutons using a variety of my favorite breads, fresh herbs and seasonings. Grab your cutting board and let's get started!
Start by positioning an oven rack in the center of your oven and preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
The ingredients: Baguette {or bread of your choice}, extra-virgin olive oil, salt, pepper, and fresh thyme
Cut the bread into 1-inch cubes. I find that 1-inch is a good size because it's bite-size but still large enough to make a substatial crouton. Feel free to cut your bread into larger pieces if you like a larger crouton.
Place the cubed bread into a large bowl.
Sprinkle in 1 teaspoon of salt.
Add 1/2 teaspoon of black pepper.
Add in 1 teaspoon of fresh thyme leaves {stripped off the stem, but do not mince the leaves}.
Drizzle in 4 tablespoons of extra-virgin olive oil.
Using a rubber spatula, toss the bread cubes to get them evenly coated with the salt, pepper, thyme and olive oil.
Transfer the seasoned bread cubes to the parchment-lined baking sheet and spread them out in an even layer. It's fine if some of the bread cubes are touching.
Bake the bread cubes for 15-20 minutes, rotating the baking sheet halfway through the baking time and checking the croutons frequently to make sure they do not burn. Once the bread cubes are a light golden brown, remove the baking sheet from the oven and set it on a cooling rack. Allow the bread cubes to cool completely on the baking sheet--about 20 minutes.
If you are going to use the croutons immediately, transfer the cooled croutons to a serving bowl. To store the croutons for later use, transfer them to a container with a tight-fitting lid or a zip-top bag and use within 3-4 days.
Enjoy your homemade croutons on your favorite salad, as a garnish on soups, or just for snacking.
Homemade Croutons
5 cups {loosely packed} bread cubes, cut into 1-inch pieces
1 tsp. salt
1/2 tsp. black pepper
1 tsp. fresh thyme leaves
4 T. extra virgin olive oil
Position an oven rack in the center of the oven. Preheat oven to 350 degress. Line a baking sheet with parchment paper and set it aside.Using a serrated knife, cut the bread into 1-inch cubes and transfer the bread cubes to a large bowl.
Sprinkle in the salt, pepper and thyme leaves. Drizzle in the olive oil. Mix the bread using a rubber spatula until all the bread cubes are evenly coated with the seasonings and olive oil.
Transfer the bread cubes to the parchment-lined baking sheet and spread out in an even layer.
Bake the bread cubes for 15-20 minutes, rotating the baking sheet halfway through the baking time to ensure even browning. Check on the croutons frequently to make sure they are not burning. Remove from the oven once the bread cubes are a light golden brown.
Cool the croutons completely on the baking sheet set on a cooling rack, about 20 minutes. Use immediately, or store in a container with a tight-fitting lid or a zip top bag. Use within 3-4 days.
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I agree that the store-bought croutons have such an odd taste to them. These look perfect for a bowl of creamy tomato soup.
I only like homemade croutons! They are the best and so easy!
perfect with soup ! they look delish :D