Rosemary Garlic Croutons
Back to the basics. Sometimes we don’t have time for a big fancy meal but it’s the little touches in an everyday meal that can make a difference. Case in point? Homemade croutons. They take fifteen minutes to make, you can store them use them for a week (or more), but they add something special to an everyday salad. And…you are using up some bread that is going stale and was probably going to get tossed anyway. Win/win.
You can use any kind of leftover bread you have but favorite is a good rustic white. You know, the kind that was delicious with a nice crust and soft chewy inside when it was fresh. Yum. But I’ve always had good success with whole wheat or a nice 7-grain. The better quality the bread, the better your croutons will be. Feel free to cut the cubes to any size you like. That part doesn’t matter so much in the cooking process. If you want one big giant crouton….hey I’m cool with that.
Ingredients for Rosemary Garlic Croutons
Simple to Make
- Heat a medium sized skillet over medium heat and add in the olive and butter. Melt and then add in the diced bread, one whole clove of garlic, bread and chopped rosemary. Try to get the bread in an even layer so it browns evenly. Season with salt and pepper.
- Turn the heat down to medium low and slowly toast the breadcrumbs, turning with a tongs or a spoon after 2-3 minutes to coat evenly. The garlic clove will mix in with the oil infusing with the flavor but feel free to mix it around with the bread.
- When evenly toasted turn off heat and remove breadcrumbs to cooling rack or cutting board. Toss with more chopped rosemary if desired. Wait until they cool and then store them in an airtight container (or freeze) until ready to use.
One Pan Dish
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons unsalted butter
- 3 large sprigs fresh rosemary chopped (approx 1 Tablespoon) plus extra for tossing after
- 1 large clove garlic, skin removed
- 4 cups cubed leftover bread
- Salt and pepper
- Heat a medium skillet over medium heat and add in the olive and butter until the butter is just melted.
- Add the remaining ingredients (cubed bread, whole clove garlic, chopped rosemary) and season with salt and pepper.
- Turn heat down to medium low and slowly toast the bread on all sides, coating with oil and butter. Add more oil a little at a time if needed.
- Remove from pan and toss with additional chopped rosemary while still warm (if desired). Cool completely and store in an airtight container.