I am an avid bruschetta-eater, so I always have a baguette sitting on my counter and I love making these homemade croutons when the leftover bread becomes just slightly stale. These homemade garlic croutons are another one of my recipe staples – they are so simple to make and they elevate some of my favorite dishes. I bake a batch of these and put them on top of homemade soups, into panzanella salads, and eat them right off of the baking sheet – they taste like little pieces of garlic bread! I’ve also mashed up the croutons once they are baked and sprinkled them on top of pasta dishes to make a breadcrumb gremolata, and it is dreamy! And highly recommended.
1 Loaf bread
5 Tablespoons of olive oil
3-4 Cloves garlic
Freshly cracked black pepper
Dried herbs like basil, thyme, or oregano, or chopped up fresh herbs if you have some on hand.
Freshly grated Parmesan
Preheat oven to 350*. Roughly chop the garlic, and cut the bread into cubes. Transfer the cubed up bread to a baking sheet lined with parchment paper and toss it with the olive oil, chopped garlic, a few pinches of salt and some freshly cracked black pepper. Bake for 15-20 minutes, until they are golden brown, tossing them around about halfway. If you are adding Parmesan, add it after the croutons have been baking for about 5 minutes. Remove from the oven and let cool before serving. Bon appetit!