Tuesday, October 25, 2011

Crunchy Herb Croutons

Ever wonder what to do with leftover bread? Here's a great, easy recipe that will make your salads sing...


day-old crusty bread
olive oil
pink Himalaya salt
freshly ground pepper
whatever dried herbs and spices you like - I used dried dill and thyme

Preheat your oven to 350 degrees. Cube your bread, about half an inch to an inch square, depending on how big you like your croutons.

Lay the bread on a baking sheet and drizzle generously with olive oil. Season with salt, pepper, and herbs and toss to coat. Spread the cubes out on a single layer. Bake about 20 minutes, or until the bread is perfectly toasted to your liking.

Serve atop of crisp green salad. Tonight I made a mixed green salad with roasted beets, fresh apples and these crunchy herb croutons, dressed with a simple balsamic vinaigrette. Delicious and so simple!

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