DIY Croutons

Or as my husband calls them…room perfume…as one batch of these and your whole house will smell of a delightful mixture of garlic, warm bread and cheese.

Croutons are one of life’s small pleasures. For some reason, I used to REALLY hate them. Crunch on a salad, amidst all that lovely green and pops of colorful veggies? Why would you DO that?? Then I had one. One of my mom’s actually. She makes them with stale bread, mixes together I’m not sure what, and when they come out, they’re crunchy on the outside and chewy on the inside…perfect.

While I didn’t ask my mom for her recipe (it’s croutons, I’m sure she’ll recover), I decided to try my hand at making them with Zara (this is admittedly not my first time making them…)

Parmesan-Garlic Croutons

Easy peasy better than…pie? Not sure about that, but really good all the same.

Want to make them? This is what you should do;

I stale baguette (at least one day old)

2 cloves of garlic

2 tbsp olive oil

1 tbsp Parmesan cheese

1/8 tea salt

1/8 tea pepper

Slice up your bread in the size crouton you prefer. I had a smallish baguette, so I sliced and then cut each slice in quarters. I then had Zara toss all the bread into a bowl and I let her add all the other ingredients as I was crushing the garlic in the garlic press. She then mixed together, and I preheated the oven to 275 F. When the oven was warm we dumped the bowl of marinated bread into a rectangle pyrex dish and cooked for 20 minutes, stirring every 5-10 minutes to make sure the bread is cooking evenly and that the cheese isn’t sticking to anything other than bread (you don’t want to waste good cheese on the dish do you??). Once they’re done, I let them cool a bit and then place in an airtight container. I find they are good up to 3 days, but they typically don’t last in my house longer than 1 (we eat them on everything, as snacks…it’s probably pretty gross 🙂 )

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About emellt

I love all things food and my plan is to my children feel the same way, one meal at a time. By sharing my recipes, activities and adaptations of others, I hope to get my, and your kids in the kitchen!
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