Croutons

I hate for any food to go to waste. I am constantly checking the pantry, freezer and refrigerator to see if anything is in immediate need of use. With loads of vegetables coming in from the garden, we’ve been eating lots of salads, so a half loaf of sliced bread caught my attention. I knew it was time to make croutons. If you’ve never made your own, you’ll forego the convenience of store bought at the first bite. It’s quick, easy and can be customized to whatever flavor you desire. The plus is that the excess salt found in mass produced versions will never be missed.

Homemade Croutons

Sliced loaf bread

Melted unsalted butter or olive oil

Herbs or spices of your choosing

Preheat the oven to 350 degrees. Brush the bread slices with either the butter or olive oil. The amount can be up to you. I just give it a quick brushing on one side. Transfer the slices to a cutting board and with a serrated knife, cut into dice. If desired, you can remove the crust, but I usually don’t. Transfer the cubes to an ungreased cookie sheet and bake for 13-15 minutes or until lightly browned. Cool completely in the pan on a wire rack. Store in a canning jar or a zip-top bag at room temperature.