Homemade garlic croutons…it’s the little things that make all the difference

There are a number of little things that make regular food fabulous; one of those things is homemade croutons. A few days ago I realized that I was serving soup for dinner but I didn’t have any fresh bread to go with it. I turned the half a loaf of day-old sourdough bread sitting on my counter into garlic croutons and they transformed the entire meal! I try to keep an airtight tub of these tasty croutons in my pantry for “emergencies” just such as this.

Here are the easy instructions for homemade croutons.

Homemade Croutons

Cut leftover French, sourdough, or hearth bread into 1 inch cubes.

Put the bread cubes in a large bowl. Drizzle about 1/4 c. olive oil over the bread cubes. Toss the bread and olive oil with 2 T. minced garlic and 1/2 t. sea salt until the bread is evenly coated with oil and garlic.

Sourdough Garlic Croutons

Spread the bread pieces out on a cookie sheet (the type with edges work best because it keeps those pieces of bread corralled in the oven.)

homemade garlic croutons

Bake at 350° for about 45 minutes or until the croutons are golden brown and getting crispy. Turn the oven off and let the croutons cool down in the oven.

garlic croutons

Unless, of course, you need to use those croutons right away on the soup you’re serving for dinner! Go ahead. Pile those tasty little bits on top of your bowl of soup right away. Cooling them down in the oven is important if you plan to store them for a few days in an airtight tub.

Yes, this is a little thing, but it really does make a difference. The only problem with homemade croutons is that they are very difficult to keep for any length of time. Someone keeps snitching them out of the container when I’m not looking!

bowl of garlic croutons

Barb 

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