Croutons are a great addition to creamy soups or to add crunch to salads. I think the trick is to use good quality bread- my favorite is whole-wheat sourdough. I prefer to make my croutons with olive oil, but sometimes I use butter or ghee for a special treat. For extra flavor, try frying a little rosemary in the oil before adding the croutons.
1. Cut the bread into ¾-inch cubes.
2. In a wide skillet, heat the oil or butter over high heat. Add the cubed bread, toss to coat and spread in a single layer. Let brown then turn over until well brown. Let cool and serve in salads or over soups.
- 5 slices of day-old bread
- 2 tablespoons olive oil or butter
- Salt, to taste
- Herbs of your choice
Ann's Tips and Tricks
If your bread is fresh, cut several ¾-inch thick slices and dry them out slightly in a 200 degree oven before cubing them.
Also to use less oil, try coating them with oil in a bowl before tipping them onto a hot skillet.