MAKES: 4 CUPS
TIME: 45 MINUTES
Garlicky and robust old-fashioned, crunchy croutons define so many salads. A wonderful reason to recycle a day-old loaf, the flavors and textures of these croutons are only limited by the countless varieties of bread: hearty peasant loaves, crusty French, savory rye, rich whole grain loaded with seeds, nuts, and dried fruits, even dried-out cornbread! Or use your favorite gluten-free rolls or bread too.
For fun, rustic croutons, instead of cubing the bread, tear it by hand into small bite-size pieces; my favorite are made with airy ciabatta bread!
4 cups cubed, day-old bread (about 1 pound of bread)
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
3 cloves garlic, minced
1 tablespoon dried herb blend or single dried herb
¼ teaspoon salt
PITA CRISPS
Pita and similar flatbreads make great croutons too! For pita with a pocket, pull apart each pita into two halves and tear into bite-size pieces; for pocketless pita, just stack a few and slice. Prepare as directed for regular croutons.
1 Preheat the oven to 350°F. Pour the bread cubes into a large mixing bowl. Whisk together the remaining ingredients in a separate bowl.
2 Drizzle a little of the dressing at a time over the cubes, stir well, drizzle more dressing, stir again, and repeat until the bread cubes are coated in dressing. Spread the cubes in a single layer on a large baking sheet (use two sheets if necessary) and bake for 25 to 30 minutes, stirring occasionally, until the cubes are completely dry and golden brown. Cool completely before transferring to loosely covered containers. Use within 7 days for best flavor.