Garlicky Herbed Croutons
These croutons are crunchy on the outside and soft on the inside—ideal for salads or on top of soup. I like to tear the bread by hand to make interesting shapes, and I don’t make them overly crispy: if you want a super crispy, perfectly square crouton you might as well buy them at the store. You’ll likely end up with too many croutons for a salad, but you’ll want to snack on half of them anyway.
Ingrediënten
Makes about 3 cups
- 3 tablespoons butter
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic smashed and finely chopped
- 1 tablespoon fresh thyme leaves coarsely chopped
- ½ teaspoon fresh rosemary leaves coarsely chopped
- 1 pound levain bread crust discarded and middle torn into bite-size pieces
- Salt and freshly ground black pepper
Instructies
- Preheat your oven to 400°F.
- Line a large baking sheet with aluminum foil.
- In a small pot on low heat, mix together the butter and olive oil.
- When the butter has melted and combined with the oil, add the garlic and herbs and stir until fragrant, about 1 minute.
- In a large bowl, pour the olive oil mixture over the torn bread.
- Top with two healthy pinches each of salt and pepper and stir to combine.
- Set aside to allow the bread to absorb the oil, stirring occasionally until you no longer see a pool at the bottom of the bowl, about 4 minutes.
- Spread the bread in a single layer on the baking sheet (it’s okay for the bread to touch, just make sure it’s in one single layer).
- Bake, tossing occasionally, until the croutons are crispy and have turned a dark brown around the edges, about 15 minutes.
- Set aside to cool to room temperature.
- Use immediately, or store in an airtight container in your refrigerator for up to 1 day.
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