Croutons
Description
The recipe won’t take much time. Croutons are a great way to use leftover, slightly stale bread. Traditionally, croutons are added to some salads and served with many pureed soups, but in fact they can also be served on their own as a regular snack (for crunching, so to speak). I usually make a large batch of croutons at once and then, over the course of a week or two, add them to soups and salads. Absolutely any bread you have will work for making them. Interested? Then read the crouton recipe—it will explain everything to you. Can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients. Preheat the oven to 150 degrees.
- 2
Step 2
Cut the bread you are using (you can use different varieties) into cubes with sides of about 2 cm. Put the cut cubes into a large bowl (you may have to make the croutons in two batches if you are using a lot of bread).
- 3
Step 3
In a separate bowl, combine the dried parsley, Parmesan, garlic pressed through a garlic press, salt, and finely chopped rosemary leaves (set aside a few leaves—you will need them later).
- 4
Step 4
In another small bowl, place the butter and a few rosemary leaves.
- 5
Step 5
Melt the butter with rosemary in the microwave or over a water bath.
- 6
Step 6
Now in a large bowl, combine the diced bread cubes, the dry mixture, and the melted butter. Mix thoroughly.
- 7
Step 7
Take a baking sheet and spread the future croutons evenly over it. Lightly drizzle olive oil on top. Place in an oven preheated to 150 degrees and bake for 40 minutes. A couple of minutes before they are done, increase the temperature to 200 degrees if you want the croutons to have a crispier crust.
- 8
Step 8
The croutons are ready!