These croutons are divine with Kale Caesar Salad, or atop any salad that needs some crunch — try them on soups or stews, too!
Prep time: 15 min | Cook time: 30 min | Total time: 45 min | 4 Servings
unsalted butter (1/2 stick)
extra-virgin olive oil
garlic (peeled and smashed)
Generous pinch of salt
Generous pinch of freshly ground black pepper
bread cubes (1/2-inch cubes cut from day-old bread, such as a French or sourdough baguette)
Place the butter, olive oil, garlic, salt and pepper in a small saucepan and cook over very low heat until the mixture is hot, 5 to 10 minutes. Remove the pan from the heat. If you have time, let the butter sit at room temperature for one hour to enhance the garlic flavor.
Position a rack in the center of the oven and preheat the oven to 325 degrees F.
Place the bread cubes in a large bowl. Remove the garlic cloves from the butter and discard. Pour the butter over the bread and toss to coat. Transfer the bread to a rimmed baking sheet and arrange the cubes in a single layer. Bake until the cubes are golden, 15 to 20 minutes.
Remove the baking sheet from the oven. If you’re not planning to use the croutons immediately, let them cool completely. Place in an airtight container and store in the refrigerator for up to 3 days.
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