salt and pepper croutons
lately, whenever i go home, my sister will give me a ridiculous amount of bread from her work. my favorites are the rosemary or kalamata olive loaves, but there was so much this last time that i couldn’t eat it all before it went stale.
thankfully, that is the perfect time to make croutons – after the bread is too hard to eat but before it starts growing fur. it just requires a little oil, some of your favorite spices and a little oven time and you have got yourself a pan full of salad’s best friend. but as we found, when the salad runs out they are still the perfect little snack all on their own.
salt and pepper croutons
6 c bread cubes
1/4 c olive oil
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp thyme
i had 3 ciabatta rolls that seemed to have gone stale all to quickly. they worked perfect for this! each one made about 2 cups of bread cubes.
chop the bread into cubes – however large you’d like your croutons.
put the bread cubes in a large bowl and evenly drizzle the olive oil over them. mix in the salt, peppers, and thyme evenly as well.
lay out on a cookie sheet and bake at 350F. every 10 minutes take them out and stir them up so they all bake evenly. total bake time should be 30-40 minutes, or until they get toasty brown.
then they are ready to throw on top of a salad, soup or snack on just as they are!
yields 6 cups
i am surrounded by bread, i can’t help it…
ciabatta buns with sesame is good idea, i love sesame. i like to use salt, pepper, paprika and garlic powder for my croutons with sourdough bread, makes some great zesty/spicy croutons.
i’ve been learning how to make the soups at my work so i can cover while the soup lady goes on vacation, but she wants me to help her out when she gets back, and create my own soup! we have a lot of vegan soups at my work, so it can be anything really, email me if you have any ideas.