Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Croutons

From the collection

Ingredients

1 loaf rustic bread (about 1½ pounds, or the equivalent of 1½ long baguettes)
¼ cup olive oil
2 tsp. kosher salt
2 tsp. paprika, cumin, or dried herbs (optional)

Steps

  1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper (see Note, below).
  2. Cut the bread into 1-inch (or smaller) cubes. Place the olive oil in a large bowl and stir in the herbs or spices, if using. Add the bread cubes and toss by hand to coat with the oil. Sprinkle with salt and continue tossing until well coated.
  3. Place the cubes in a single layer on the baking sheet. Bake 10 to 12 minutes, or until deep golden-brown. Serve warm or at room temperature.

Notes

Culinate editor’s note: No foil or parchment paper? The oiled croutons will crisp up just fine on a plain baking sheet.

Discover what rappers have in common with croutons in Matthew Amster-Burton’s column about homemade croutons.

This content is from the Matthew Amster-Burton collection.

Subscribe
Comments
There is 1 comment on this item
Add a comment
Unrated
0% recommend this recipe
1. by Carrie Floyd on May 27, 2008 at 11:49 AM PDT

I recently made croutons out of whole wheat bread, following this technique, and was pleased how they turned out. I cut the bread into 1/2-inch cubes and didn’t cook them as long; then I tossed the croutons into a mixed green salad with a red wine vinegar dressing. No one batted an eye, or even seemed to notice, that they where whole wheat. I just goes to show you when you combine crunchy with salty you can’t go wrong!

Add a comment
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

Welcome to the Culinate archives

An update

Please explore our recipes and stories.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything