We prefer this rustic ‘crispy, chewy’ version to the store-bought version. They complement our Smoked Caesar Salad to a ‘T’!
Ingredients
2-3 Cups day (or two, or three!) old ‘crusty’ bread, i.e. Sourdough Boule; a couple thick slices, baguette; about 8″ sliced lengthwise into 4-6 ‘sticks’
1/2 cup Tuscan Herb Olive Oil
Seasoning of choice: Saltwest Flor de Sal Sea Salt, Mrs. Dash, Big Mama’s Cajun, etc., to taste
Directions
Preheat oven to 435*F
Tear bread into bite-size chunks and put in a bowl. Sprinkle dry spices onto bread and toss. Pour the oil ‘through’ the bread (pick up a big handful and drop back into the bowl as you add oil, then stir with your hands while squeezing the bread to ‘sponge’ up the oil.)
Empty bread into an 8 x 12 cake pan and spread evenly.
Bake on the top rack of the oven for about 10 minutes. (How crispy do you like your croutons?) Give the pan a shuffle around the 5-minute mark.
Alternatives
Extra Virgin Olive Oils
Gourmet Garlic Olive Oil
Herbs de Provence Olive Oil
Milanese Gremolata Olive Oil
Butter ‘Taste’ Olive Oil
Cilantro & Roasted Onion Olive Oil