Shelly's Recipe

HERBED CROUTONS

Category: Bread

Nearly any type of bread will make decent croutons. Be careful, however, when using distinctly flavored breads such as pumpernickel, rye, and sourdough--their strong tastes might not work well with some of the ingredients in the variations. Makes enough for at least two 2- to 3-quart salads and any leftovers will keep in an airtight container or zipper-lock bag for about 1 week.

3 tbsp olive oil
2 cloves garlic , minced
1/4 tsp ground black pepper
2 tsp minced fresh rosemary or 1/2 tsp dried
2 tsp minced fresh thyme leaves, sage, or dill or 1/2 tsp dried
1/4 tsp salt
4 cups (1/2-inch) bread cubes

Adjust an oven rack to the center position and heat the oven to 350. Whisk the oil, garlic, pepper, rosemary, other herb of choice, and salt together in a large bowl. Add the bread cubes and toss until thoroughly coated. Spread the bread onto a baking sheet and bake until golden brown, 20 to 25 minutes. Allow the croutons to cool to room temperature before serving. Makes 4 cups