Croutons

I know, I know, croutons you ask? Why croutons? Well, most people who routinely have salad with meals and tangentially stale bread on the counter never think twice about using boxed croutons. But, when that bread is going stale, what do you do with it? Throw it away? NO...use it for croutons! This may seem simple, but trust me, once you pull them out of the oven, you'll never eat a boxed crouton again. 

Croutons
yields: 30-40 croutons
now playing: The Strokes - Is This It?
now drinking: Schlafly Oatmeal Stout
inspired by stale bread


Ingredients:
Bread that's a few days old (I use a wheat baguette but any other bread will do)
Olive oil
Sea salt
Pepper
Fresh herbs of your choosing (I used thyme and tarragon)
3 smashed cloves of garlic


Preheat oven to 375℉


1. Slice bread into cubes according to the thickness you desire in your croutons.
2. Toss in a bowl with olive oil and lay flat on a sheet pan drizzled with olive oil. 
3. Sprinkle liberally with salt and pepper and arrange herbs and garlic around the pan (note: it's more for aromatics and subtle hints rather than aggressive in your face flavor). 
4. Bake for 10-13 minutes on 375℉. Some like them a little crispier, I like them crispy on the outside with a little hit of squish inside. Enjoy!