Got some stale bread? Don’t toss it, toast it!
Then toast it again. Sprinkle it with some sea salt and spices, and boom – you’ve got yourself some fantastic croutons. I must warn you though – you may just turn into a crouton snob. Boxed croutons just won’t cut it after you’ve had a taste of these babies. And, if you’re anything like me, you’ll want to use them to top just about everything off – you can spruce up a salad, turn your mac and cheese into a crispy delight or sop up some soup on a wintry day.
My favorite way to eat them? Naked. (The croutons that is!) They’ll make crackers look like cardboard – and since they’re such a cinch to make, you’ll want to be cooking up batch after batch.
Did you ever think you’d see the day where you wished for your bread to go stale?
what you’ll need
6 thick slices of bread (pumpernickel pictured)
3 tbsp light olive oil
2 cloves crushed fresh garlic
2 tsp sea salt (more to taste)
Pinch chopped fresh rosemary
how to do it
Chop bread and toss with oil, salt, garlic and rosemary. Place evenly on baking sheet and toast in convection oven for 4 minutes. Remove from oven, toss, and return for 3 more minutes.
Note: Watch the croutons – ensure they don’t burn as many ovens cook at different temperatures, so this is just a loose guideline!