These croutons are very quick to make and are a great crunchy complement to both soups and salads. The bread can either be fresh or a few days old. Warning: They are so yummy theyll make it hard for you to go back to store-bought croutons! Ive started doubling the recipe because my husband, Drew, can happily nosh on a whole batch.
Recipe information
Yield
Makes 2 1/2 cups/150 g
Ingredients
Preparation
Step 1
Position a rack in the lower third of the oven and preheat it to 350°F/180°C/gas 4.
Step 2
Toast the baguette slices very lightly in a traditional toaster or toaster oven. Allow to cool. Mix the oil, garlic, and salt together in a small bowl. With a pastry brush, brush both sides of the toast with this mixture, and then cut the slices into 1/2-in/12-mm cubes. Transfer the cubes to a rimmed baking sheet and bake until they are golden brown and crispy, 10 to 15 minutes, turning once. Allow to cool completely before using. Store any leftovers in an airtight container for up to 5 days.
