Garlic-Herb Croutons


These croutons are so good, they make a great snack, too, so if you’re planning to use them for salads, make extra to nibble on while you’re fixing dinner.

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How to make Garlic-Herb Croutons:

Start with a great loaf of homemade bread such as Grandmother Bread. If you’re stubborn, you can use bakery bread from the store. I highly recommend Grandmother Bread because the large-pored texture of this bread is perfect for letting the seasonings soak all the way through the croutons. These are also great made with cornbread!

Cut bread in thick slices then cube. Mix 1/2 cup (or more) of olive oil (depending on amount of croutons you are fixing) in a small bowl with seasonings to taste, such as garlic powder, salt, rosemary, basil, oregano, chives, etc. You can also add some finely shredded cheese. Pour the oil-seasonings into a gallon-size plastic storage bag. Add bread cubes, close the bag, and shake to combine with the oil-seasonings. Spread croutons in a single layer on a baking sheet.

Bake in a 300-degree oven for approximately 30 minutes. Watch it, you don’t want to overdo it, and your mileage will vary depending on the size and thickness of your croutons. You want them to turn golden-brown and slightly crisp. Let cool; store in an airtight container. The croutons should keep for about a week. Freeze for longer storage. Note: If you find your croutons aren’t as crispy the second day, pop them back in a hot oven (briefly) to re-crisp before using.

Roll that beautiful crouton footage…..

And while the croutons are in the oven? Your house will totally smell like an Italian restaurant.

See this recipe at Farm Bell Recipes and save it to your recipe box.

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Posted by Suzanne McMinn on January 15, 2008  

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18 Responses | RSS feed for comments on this post

  1. 1-15

    Oh, yummy!!!

    I’m coming over for lunch. :wave:


  2. 1-15

    Thanks for the recipe! It looks SO good…and…yes! I DO want that salad NOW! :hungry:

    Blessings from Ohio…

  3. 1-15

    I. Want. Them. Now.

  4. 1-15

    They look delicious, and will try them with dinner.
    You have a great blog. Thanks for taking us with you on your adventures.

  5. 1-15

    It’s hard to imagine something which tastes so good and are so simple to make, and yet I’ve never made them. I will rectify that today! I baked a loaf of garlic bread in the breadmaker to go with last night’s pasta dinner. There are only a couple of slices left, but that should be enough for croutons for my lunch. Good thing no one else is home today so I won’t have to share. :lol: :hungry:

  6. 1-15

    Wow. Those look fantastic! Between the french bread, the croutons and the corn muffins, I think I’ve found nirvana.

  7. 1-15

    hmmm that looks soooooooo good!!!! :heart:

  8. 1-15

    Well if you can do this post on dialup, I can manage too lol. I’m thinking if I come here first it will work better.

    I have one daughter who would live on nothing but garlic bread but she won’t eat croutons or stuffing – go figure. It looks scrumptious.

    Okay now the vivatars won’t work (sigh).

  9. 1-15

    You are making it very, very hard for me to get excited about my egg whites these days…

  10. 1-15

    Oooh, those sound and look SOOOOOO yummy!!! :hungry:

  11. 1-15

    Thanks for another yummy recipe! :hungry:

  12. 1-15

    They look sooo good!

  13. 1-15

    Those look fabulous! I want! *g* My kids love to snack on croutons. I have to buy them their own box when I go gorcery shopping. *g* Enjoy!

  14. 1-15

    I have found that if you put garlic and olive oil on just about anything – including chopped vegetables, which you then saute – that I will LOVE eating it! Croutons rock, though. I call them Barbie bread. Someday I may grow up.

  15. 2-1

    :typing: You totally rock!!!! My husband and I go to a steak restaurant on occasion and I love their salads, because they have these great croutons that they make and they won’t give out the recipe!!! Now I’m going to make these and take them with me the next time I go there and put them on my salad instead of theirs and if they ask me about them, I’ll tell them I made them and I won’t give them the recipe!!!! :rotfl:

  16. 2-1

    LOL, Connie!

  17. 2-17

    Yummm..these croûtons look really tasty! In fact, I think I’ll make them for lunch with my ceasar salad. Thanks for the great recipe!

  18. 4-23

    LOL “Roll that beautiful crouton footage” LOL I know that little jingle! (the baked beans jingle)…wow, your croutons look better than the ones we buy and you KNOW they taste better, without all the chemicals, preservatives, additives and coloring agents in them…YUM! You should open a B and B!!! Or a lodge…bakery..SOMETHING. I wish you lived by ME. LOL

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