Thursday, January 16, 2014

DIY: Croutons

You can change a normal salad to an extraordinary salad by adding just a few things, I think the easiest option is to have awesome croutons. I occasionally crave salads from restaurants that have amazing croutons. These croutons are easily adaptable and are perfect in any salad from a classic salad with ranch to a caesar salad with fresh parmesan.

These were so easy to make and are perfect, which is exactly what I look for in my DIY (do it yourself) recipes. It takes a little extra effort, but is still simple, and the taste is a million times better. You can make a batch of these and they will stay good for up to a week in an airtight container, but really good luck with that. You will find yourself adding these to any soup you are eating and making salad just for an excuse to eat these.
Source: Annie's Eats

4 cups of Baguette, cut into cubes
1 1/2 tablespoons of Extra-Virgin Olive Oil
1 1/2 tablespoons of Butter, melted
1/4 teaspoon of Garlic Powder
1/4 teaspoon of Dried Parsley
1/4 teaspoon of Black Pepper
1/4 teaspoon of Salt

First, preheat the oven to 300 degrees.

Now, place the baguette cubes in a large bowl, drizzle them with the olive oil and butter and toss until well coated. Sprinkle with the seasonings and toss to combine and evenly coat.

Next, pour the baguette cubes onto a baking sheet or into your iron skillet. Bake for 40-50 minutes, until desired consistency (crunchiness), stirring every 10 minutes.

Serve on a salad or soup. Store in an airtight container for up to a week.


Happy Cooking,
The Barbee Housewife

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