Preparation
Preheat the oven to 350.F Line a baking sheet with parchment paper. Set aside. Slice the bread into 1-inch slices. Cut each slice into ¾-inch cubes. You should have about 4-5 cups of cubes. Place the bread cubes into a large mixing bowl.
Mix the olive oil with the minced garlic and any herbs, if desired. Drizzle the oil over the cubes and toss them. You want the cubes to be coated but not saturated or your croutons will be too oily. Sprinkle with salt and pepper. Place in a single layer on the prepared baking sheet. Bake for I 2-1 4 minutes, tossing with a spatula halfway through the baking time, until toasted and golden.
Ingredients:
- 2 ( 12-inch) French baguettes or loaves of Italian or sourdough bread, crusts removed
- 1/3 cup olive oil
- 3 cloves fresh garlic, minced
- 1 teaspoon dried thyme, dried rosemary, or dried oregano, or a combination of these, optional
- fine sea salt
- freshly ground black pepper
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Recipe by Susie Fishbein