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Craveable Croutons<\/p>\nCraveable Croutons<\/p>\n
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\u00bd 1 \u00bd-lb. loaf sourdough bread, cut into \u00be-inch cubes<\/p>\n
\u00bc cup plus 2 T. extra virgin olive oil<\/p>\n
1 \u00bc tsp. granulated garlic<\/p>\n
1 \u00bc tsp. paprika<\/p>\n
\u00bd tsp. Mexican oregano<\/p>\n
\u00bd tsp. freshly ground black pepper<\/p>\n
1\/8 tsp. cayenne pepper<\/p>\n
Kosher salt<\/p>\n
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Preheat the oven to 375\u02daF. Toss together the bread, oil, granulated garlic, paprika, Mexican oregano, pepper, and cayenne in a large bowl, making sure that the bread cubes are evenly coated. Season generously with salt. Arrange the croutons in a single layer on a baking tray and bake for 22 to 24 minutes, or until golden brown and crisp. Let cool.<\/p>\n
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Makes enough croutons for several large salads. These are the best croutons ever, even if I do say so myself. They are crisp and infinitely more flavorful than the ones that come in a box, and they\u2019re equally enjoyable with or without a coating of salad dressing. I have to hide them from my husband, or he will eat them all before they ever see a leaf of lettuce. They\u2019re perfect for Caesar salad, and they also make a fantastic soup garnish (I especially like them in tomato soup). Use artisan-style sourdough bread, the kind with a crisp crust, irregular crumb, and tangy flavor; either fresh or day-old is fine. Cut the crust off the bread if you like, but I don\u2019t bother. Dried Mexican oregano, which has a unique floral character, can be found at some gourmet grocers and (usually for less than a dollar) at any Mexican market. If you can\u2019t find it, you can substitute common oregano in this particular recipe. For the best browning, use a heavy baking tray, like the aluminum sheet pans used in restaurants, and be sure not to overcrowd the pan. Croutons keep well for a couple of weeks in a tightly sealed container in the pantry. For parmesan croutons, simply add a handful or two of finely grated Parmegiano-Reggiano when tossing the bread cubes with the oil and spices.<\/p>\n","protected":false},"excerpt":{"rendered":"
Craveable Croutons \u00bd 1 \u00bd-lb. loaf sourdough bread, cut into \u00be-inch cubes \u00bc cup plus 2 T. extra virgin olive oil 1 \u00bc tsp. granulated garlic 1 \u00bc tsp. paprika \u00bd tsp. Mexican oregano \u00bd tsp. freshly ground black pepper 1\/8 tsp. cayenne pepper Kosher salt Preheat the oven to 375\u02daF. Toss together the bread, oil, granulated garlic, paprika, Mexican oregano, pepper, and cayenne in a large bowl, making sure that the bread cubes are evenly coated. Season…<\/p>\n