Flavored croutons are an easy way to liven up any salad, plus they're the perfect use of stale bread
Salads never tasted so good as they do when topped with flavored croutons (and they're also not bad as a crunchy snack).
Homemade croutons can be whipped up in no time, and they're a great way to use up old bread. I like to change up the shapes a bit just for fun, and depending on the other flavors you're using, olive oil, coconut oil or melted butter can be used.
In these Italian roasted garlic croutons, I used olive oil, which seemed like a good match for the seasonings and Parmesan cheese used.
For these, I left the crusts on the bread, but if preferred, the crust can be cut off.
8 slices Italian loaf bread, cut into 1/2-inch cubes, crust left on
1/4 cup olive oil (for the croutons)
1-1/2 teaspoons dried oregano leaves
1 teaspoon dried basil leaves
1/2 teaspoon garlic powder
3 dashes salt
1/2 cup Parmesan cheese
Heat the oven to 400 degrees F.
On a small piece of foil, lay the bulb of garlic. Drizzle olive oil on top, lift all edges of the foil, and seal to form a "tent."
Bake for about 25 minutes.
Use a spoon to squeeze out the garlic from each clove. Dice the garlic, and set aside.
Lower the heat of the oven to 300 F.
To a large bowl, add the bread, olive oil, oregano, basil, garlic powder and salt. Toss the croutons lightly with your hands, or gently stir with a large spoon until the bread is coated with the ingredients.
On a large cookie sheet, lay the bread out flat. Sprinkle the roasted garlic on top.
Top with Parmesan cheese, and bake for about 30 minutes or until the croutons turn a golden color.