You’re probably getting ready to start your weekend and making croutons may not be on your to-do list, but in case you plan some time in the kitchen, this quick how-to may come in handy.
Seeing as how our weather has dropped below 90 and the humidity is gone (at least until next May…yippee!), that must mean soup season is in full effect.
Topping off a bowl of homemade soup with croutons would be so wonderful.
And, they’re so easy to make.
A big bonus to your crouton making is that you get to use up bread that has taken up residence in your pantry and is still usable, but may be a little past its sandwich-making prime.
I might go so far as to say that making homemade croutons will save you money.
Money that you could use for those fun, suede booties you were thinking of getting.
I love it when things work out.
Let’s get started on these simple, rustic homemade croutons.
Tear up about 5 slices of day-old bread (no need to remove the crust) and scatter onto a rimmed baking sheet. Add 1 1/2 tbsp of good quality olive oil to the center of the baking sheet.
I had enough croutons to top six bowls of soup and few for pre-dinner sampling. If you have leftover croutons, wait until they’ve cooled completely and then store them in an airtight container. They should keep for 2-3 days.
Rustic Homemade Croutons
5-6 slices of day-old bread (I used a 3-cheese bread from the local bakery)
about 1 1/2 tbsp olive oil
1/2 tsp dried thyme
Preheat the oven to 375 degrees. Tear bread into small bite-sized pieces and place on a rimmed baking sheet. Add olive oil to the center of the baking sheet and toss the bread in the oil so that each piece is lightly coated. Add dried thyme and kosher salt and toss to combine. Bake in oven for 5 minutes, checking to ensure that they are turning golden. Bake an additional 3 minutes depending on how dark you would like the finished crouton.
Store any unused croutons after they have cooled completely in an airtight container.
Yield: about 2 cups