Homemade Croutons

**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.

These slice are thicker than they should be. But it’s still a pretty picture.

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.

Homemade Croutons
(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.