crunchy croutons

got some day old bread lying around? maybe the heel of an italian loaf? or a few slices of a skinny baguette leftover from a summer barbecue? turn (thanks for spying the typo amanda!) old bread into croutons. easy, quick, and light years better than any you can buy in a package. and they are great on top of a nice crisp, cold, summer salad.

[are you as excited for strawberries as i am?! hang on, i've got quite a week coming up...]

croutons
20 minutes, make as much as you want

day old crusty bread, think italian or a hearty sandwich roll
olive oil
salt & pepper
whatever dried herbs and spices you like - i used garlic powder & italian seasoning

1. preheat your oven to 375F.
2. cut the bread into cubes, about half an inch to an inch square, depending on how big you like your croutons.
3. lay the bread on a baking sheet and drizzle liberally with olive oil. toss to coat and add more oil until all of the bread is coated, but not soaked with oil.
4. season with salt, pepper, and your herbs and toss to coat. spread the cubes out on a single layer.
5. bake about 20 minutes, or until the bread is perfectly toasted to your liking.
6. store in the freezer for up to a month.

2011.11.07 this was one of Culinary Adventures with Camilla's picks for the secret recipe club!