I mentioned yesterday that I will never really get tired of eating salads. And honestly, that’s kind of saying a lot, because I tend to burn out on foods pretty easily. Not salads though. I love them loaded with lettuce, spinach, and more carrots than should really be allowed. I also really like a few good croutons on top, which I know, is not the healthiest part of a salad, but they’re just the perfect topping.
After making these garlic croutons, I can officially say that I will never buy store-bought croutons again. These homemade ones are SO perfect. Crispy on the outside, just a little soft on the inside, and wonderfully garlicky. Honestly, when I finished these and gave one to TJ to try, he suggested we just eat them as a snack. Meanwhile, I could barely respond, because I was in the process of still eating a piping hot one and burning my tongue, but I just couldn’t stop. No shame.
Makes about 3 cups
1 small French bread loaf (about 10 oz)
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
2 tsp Italian seasoning
Spread a single layer of the bread in the same pan, cooking over medium heat for 7-10 minutes, until crispy. You may have to divide the bread into two batches, depending on the size of your pan. If the pan is too crowded, the bread will not get crispy.
Adapted from Anyone Can Cook