Three words: Easy. Easy. Easy. Homemade croutons leave all the others in the dust. I like to use fresh Italian bakery style ciabatta bread. Day old bread is okay but to me, fresh bread makes… fresh croutons. - Jenny Jones
- 4 one-inch thick slices of ciabatta or other Italian bread
- 2 Tablespoons olive oil
- 1/8 teaspoon salt
- freshly ground pepper to taste
- Preheat oven to 350° F.
- Cut bread into 1-inch chunks.
- Place in a bowl or plastic bag (a produce bag is good).
- Add oil, salt & pepper. Toss/smoosh to coat.
- Spread on an ungreased baking sheet.
- Bake for 20 minutes or longer until they are completely dry, turning once or twice.
- To make sure they are dry, you can turn off the oven and let it cool down for 15 minutes, then place the croutons back in the warm oven until totally dry.
Notes: Additions you can make: fresh garlic, fresh parsley, dried oregano or basil, onion powder, garlic powder, or parmesan.
For more on this recipe in my blog click here.