**Update: Ingredients have been changed to gluten-free. Pictures are not of gluten-free items.**
These croutons are like crack.
My mother and brother are now addicted to them since I made them several times over the break. These were pretty much the only thing I made over break except for an overly sweet butternut squash soup and a delicious green bean salad that is not technically in season right now, so the recipe for that will come later.
During the semester, I ate these over a salad (read: crouton vehicle) of arugula, carrots, and goat cheese with balsamic dressing. Or sometimes I would just eat them by themselves. They’re that yummy.
(Inspired by A Sweet Pea Chef)
Good stored in the pantry for up to 2 weeks
Approximately 1/2 loaf of good, day-old gluten-free bread (sourdough, Tuscan, etc.)
4-6 tablespoons olive oil
1/3-1/2 cup freshly grated grated Parmesan
fresh or gluten-free dried parsley to taste
gluten-free garlic powder to taste
salt and pepper if desired
1. Preheat oven to 375 degrees. Line a large-ish baking sheet with aluminum foil. Slice the bread into roughly 1/2 inch thick slices, then cut into 1/2 inch cubes. If the bread is too dry, you can wrap it in a damp paper towel and microwave it for 1-2 minutes. Sounds weird but does the trick.
2. In a large bowl, toss the cubes with olive oil. You can do this with a spoon or with clean hands. (Using your hands gives you a better idea of whether or not each cube is coated with olive oil.)
3. Stir in Parmesan, parsley, and garlic, or substitute other herbs/cheeses. (I don’t measure out my herbs, but add them slowly and taste the cubes as I go.)
4. Evenly distribute the cubes on the baking sheet. Bake for 20-30 minutes, checking every ten minutes or so and rotating the pan as necessary. Croutons are finished when they are golden brown. Allow to cool. Prepare yourself for crunchy deliciousness, and enjoy.