really good croutons and a really good salad.
Growing up I loved have croutons for a snack. Nothing paired with them, just croutons all by their delicious lonesome self.
I started thinking awhile ago how there are a few dishes I’d like to be able to make really well. Some things I’d like to have an excellent go-to recipe for are: enchiladas, pizza dough, an epic chicken recipe, chocolate chip cookies, breakfast tacos and…croutons. So this crouton post was born out of me perfecting my crouton recipe.
I was thinking about the best croutons I’d ever had and I thought about croutons I’d had in the past at some restaurants that always seemed so soft, yet still crispy. Some googling revealed that butter was the key ingredient for making soft, yet still crispy croutons and I can confirm that yeppppppp butter does the trick.
These croutons came out delicious and are worth trying. They are excellent warm and fresh out of the oven, but if you’re meal prepping on the weekend these croutons could be made a couple days ahead of time. I hope you try them.
Enjoy!
really good croutons
Yield: some croutons (enough for at least 2 dinner-sized salads)
Ingredients:
croutons
1/4 cup butter
4 slices french bread sliced into 1"-ish cubes
1/4 teaspoon garlic powder
salad
cantaloupe
blue cheese crumbles
arugula
walnuts
dressing: olive oil, balsamic vinegar, honey, salt/pepper
Directions:
Preheat oven to 375ºF. In a saucepan over medium heat, melt butter. Once melted, add in cubes of french bread and garlic powder. Gently stir to coat all bread in the butter and garlic. Spread bread cubes on a foil-lined baking sheet. Cook in oven for 10-15 minutes, or until golden brown. Flip/stir croutons halfway through cooking time.
crouton recipe from all recipes