HOMEMADE CROUTONS ARE IN A CATEGORY all their own—boxed croutons just can’t compete and are usually full of additives. Given leftover artisanal bread and a few herbs, nothing could be easier. Thrown in a salad or topping a soup, herbed croutons add a satisfying crunch to every dish. Even the most finicky kid will grab a handful to snack on.

　　

Ingredients

makes 8 cups

　　1/2 cup extra-virgin olive oil

　　1 tablespoon finely minced garlic (about 3 cloves)

　　1 tablespoon House Herbs (page 233) or other Italian herb blend

　　24 ounces day-old bread, cut into 1/2-inch cubes (1 1/2 pound loaf)

　　

Step 1

Preheat the oven to 350˚F.

　　

Step 2

In a large bowl, mix together the oil, garlic, and herbs. Add the bread and toss with the oil mixture until it is evenly coated.

　　

Step 3

Lay the bread on a baking sheet and bake for 10 minutes. Stir the croutons and bake for 10 more minutes. Continue cooking and stirring every 3 to 4 minutes until the croutons are toasted and golden. (Cooking time may vary.)

　　

Make Ahead

Step 4

The croutons will keep in an airtight container in a dry place. For best flavor, use within 3 weeks.

　　Pure Flavor