Homemade Croutons
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 cup
- 3 slices stale firm-textured white bread
- 1 tablespoon or more softened unsalted butter, or 1 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon crushed garlic (optional)
Preparation Preheat oven to 300°F. Trim crusts from bread and discard. Lightly butter both sides of each slice (or, if you prefer, first blend butter with crushed garlic). I often substitute fruity extra-virgin olive oil for butter, sometimes plain, sometimes mixed with 1/4 teaspoon crushed garlic. Because bread absorbs more oil than softened butter, 1 1/2 tablespoons oil is about right. Cut each buttered slice into 1/3-inch cubes and spread in a single layer, not touching, on an ungreased large baking sheet. Slide onto the middle oven shelf and toast about 15 minutes until pale tan. Use croutons as the recipe directs.
Preparation Preheat oven to 300°F. Trim crusts from bread and discard. Lightly butter both sides of each slice (or, if you prefer, first blend butter with crushed garlic). I often substitute fruity extra-virgin olive oil for butter, sometimes plain, sometimes mixed with 1/4 teaspoon crushed garlic. Because bread absorbs more oil than softened butter, 1 1/2 tablespoons oil is about right. Cut each buttered slice into 1/3-inch cubes and spread in a single layer, not touching, on an ungreased large baking sheet. Slide onto the middle oven shelf and toast about 15 minutes until pale tan. Use croutons as the recipe directs.
