Homemade Croutons
This homemade croutons recipe keeps things simple with crisp, golden bread seasoned with olive oil and Kinder’s The Blend Seasoning. The savory garlic and pepper flavor makes these croutons a great addition to our classic Caesar Salad or any salad that could use a little extra crunch and flavor.
Ingredients
3 cups of 1-inch cubes rustic sourdough or Italian country bread
3 Tbsp olive oil
2 cloves garlic, smashed
½ cup freshly grated Parmesan
Instructions
Preheat the oven to 375 degrees.
Place the bread cubes on a baking sheet and drizzle with olive oil, tossing to coat evenly. Spread into a single layer. Tuck the smashed garlic cloves underneath and around the bread cubes so they perfume the oil and bread as they roast without coating the croutons directly. Sprinkle evenly with 2 tsp of Kinder’s The Blend Seasoning.
Bake for 12 to 15 minutes, stirring once halfway through, until golden and crisp. Remove from the oven and discard the garlic cloves. While the croutons are still warm, toss with the grated Parmesan so it lightly melts and adheres. Let cool completely.
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Homemade Croutons
This homemade croutons recipe keeps things simple with crisp, golden bread seasoned with olive oil and Kinder’s The Blend Seasoning. The savory garlic and pepper flavor makes these croutons a great addition to our classic Caesar Salad or any salad that could use a little extra crunch and flavor.
Ingredients
3 cups of 1-inch cubes rustic sourdough or Italian country bread
3 Tbsp olive oil
2 cloves garlic, smashed
½ cup freshly grated Parmesan
Instructions
Preheat the oven to 375 degrees.
Place the bread cubes on a baking sheet and drizzle with olive oil, tossing to coat evenly. Spread into a single layer. Tuck the smashed garlic cloves underneath and around the bread cubes so they perfume the oil and bread as they roast without coating the croutons directly. Sprinkle evenly with 2 tsp of Kinder’s The Blend Seasoning.
Bake for 12 to 15 minutes, stirring once halfway through, until golden and crisp. Remove from the oven and discard the garlic cloves. While the croutons are still warm, toss with the grated Parmesan so it lightly melts and adheres. Let cool completely.