What do you do when you buy too much bread? You make croutons! The key is to use bread that is slightly stale, and make sure they’re well covered in oil, but not drenched. These particular croutons are unique though because they’re baked in extra virgin olive oil that has been infused with rosemary. The richness adds such a depth to the croutons flavors. The idea is to enhance the salad with croutons though, so I mix it with regular olive oil as to not overpower the flavors of the salad’s dressing.
- 1 Loaf of Bread, such as an Italian Five Grain Baguette (slightly stale)
- 2 tbls Rosemary Infused Olive Oil
- 2 tbls Cup Extra Virgin Olive Oil
- 1 tsp Coarse Sea Salt
- 1 tsp Cracked Black Pepper
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Dried Oregano
Preheat the oven to 375 degrees.
Toss all the diced bread into a large bowl. Pour the oils and spices onto the bread, and mix well until all the bread pieces are covered. Adjust amount of oil and spices as needed. Remember to always start with smaller amounts – you can add, but it’s pretty much impossible to remove oil already soaked into bread!
Spread the bread onto a baking sheet. Be sure to try to spread the bread out evenly .
Bake until crispy and slightly browned, about 20 minutes. Keep an eye on them though, tossing as needed to ensure they’re baking consistently.
To preserve the crisp of the crouton, make sure the croutons are completely cool before placing them in a air-tight container or bag.
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