Making my own croutons is something I’ve always loved. Mostly I stick to sweet bread versions, but recently salads have become more of a staple in our menu. I decided it’s time to try out a savory type and these easy garlic croutons stole my heart.
I can never get enough garlic. It’s one of my favorite seasonings to add to almost every dish and I almost can’t believe it has taken me this long to use it in an infused sort of way. By smashing the cloves instead of mincing you let the flavors seep out into the oil before tossing in the day old bread. All of that garlic goodness is soaked right up and toasted to perfection!
One thing about this recipe is that you really should use day old bread. It seems to crisp up a little better and toasts more evenly. Also, I like to use an extra light olive oil to keep the overwhelming flavor that can sometimes accompany. Pompeian has a great version that you can find in most grocery stores.
- 1/4 cup Pompeian extra light olive oil
- 2-3 cloves garlic, smashed
- 4 cups cubed day old bread
- salt and pepper to taste
- Heat olive oil in a large skillet. Add the garlic cloves and cook 2 minutes.
- Remove the garlic. Add the bread cubes and toss.
- Cook on medium heat until crisp and toasted, about 5-7 minutes. Sprinkle with salt and pepper and serve.
If you don’t want to be tied to your stove you can try these in the oven as well. Just follow the first two steps above and transfer the bread cubes to a lined baking tray. Cook 5-10 minutes at 350 degrees until toasted. Make sure you stir them halfway through the cooking time to keep things cooking evenly.