It has been years since I have purchased salad Croutons. Years! For several reasons. Mainly because Dan and I just don’t care for them. We find them too dry and crunchy to the point that they cut your mouth. They’re expensive for what is nothing more than stale bread! They’re full of preservatives which we really don’t need, and we aren’t fans of the flavors which seem artificial.
OK….so for a few pennies and 20 minutes I make our own. They are a delicious addition to salads and to toss on top of a bowl of soup to give it some extra substance.
And nothing, trust me, nothing is easier! You can use white or whole wheat breads. Use fresh if you must, but what better use for bread that’s hinging on going stale?
Let’s quickly build us some Croutons as I’m hungry and there’s a salad with my name on it calling to me!
Oven Baked Savory Croutons
- Set out 4 slices of bread on a cutting board.
- Trim the crusts from the bread and (THIS IS VERY IMPORTANT), toss the crusts outdoors for the birds! Big smile. I love happy birds!
- Butter the tops of the bread with 1 TBSP butter
- Sprinkle the tops of the 4 slices of bread using 3/4 Tsp Seasoned Salt, 1/2 Tsp Italian Seasoning and a couple dashes of Paprika for color. Flip the slices over and repeat the butter and seasonings on the other side.
- Cut each slice of buttered, seasoned bread in quarters, then turn 90 degrees and cut again into quarters.
- Place on a baking sheet lined with aluminum foil for easy clean up.
- Bake at 350 degrees for 15 minutes until golden brown. Remove from the oven and let cool. Use what you need and store the remainders in a plastic zippered bag in the refrigerator for up to 2 weeks.
- My dinner tonight was a salad using left over pork tenderloin and whatever veggies and cheese I could scavage up in the fridge. Topped with my homemade Honey-Mustard Salad Dressing, I am a happy camper!