Homemade Croutons

This past Saturday, my husband and I moved from the D.C. area to Baltimore, Maryland. And while we've gotten a lot of flack from our friends about the decision to move to the Charm City, we're delighted. However, despite our excitement, moving always takes its toll.

The week before our physical move my husband and I were working all day in Baltimore, commuting home to D.C., and packing at night. We knew when we started planning the move that this would be a hard week. We would want to take it easy and not go to the elaborate lengths we might usually for dinner. We ate a lot of tortillas last week.

But we also ate things like Caesar salad and grilled cheese with tomato soup. And while I'm all for buying a box of soup or Caesar dressing in a pinch, I'm not content with letting a meal consist of solely ready-made items. I pride myself on the homemade, even if it's just a crouton in a salad or on top of a soup.

Now, before I go any further, I want you to think about the last crouton you had. Was it a hard-as-a-rock piece of what was perhaps once bread? That's not what this recipe is. This recipe is for croutons that are crunchy through and through, but also tender, bursting with flavor, and the perfect homemade touch to any quick meal. What I'm saying is, I'll never buy store bought croutons again.

Homemade Croutons

2-3 slices sourdough bread
¼ cup olive oil
1 large garlic clove, minced
1 tablespoon kosher salt

Slice your bread into 1/2” pieces. It should be fresh bread, this is not a recipe for stale anything.

In a large skillet, heat your olive oil. Add the minced garlic and saute for 1 minute, or until the garlic has started to brown. Add your bread to the skillet, making sure each piece has plenty of room. (If you crowd the bread, it won't brown correctly.) Let cook 2 minutes, gently shaking the pan every once in a while.

Turn each piece of bread over and cook an additional 1-2 minutes, or until golden brown. The oil should be almost completely absorbed by the bread and your croutons should be crunchy but not burnt.

Serve over salad, soup, or eat straight out of the pan.

 

Elena Rosemond-Hoerr is a writer and photographer and can be found on her own website, biscuitsandsuch.com.
 

Have you ever made homemade croutons? Chime in below!

 

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