These croutons are very quick to make and are a great crunchy complement to both soups and salads. The bread can either be fresh or a few days old. Warning: They are so yummy they’ll make it hard for you to go back to store-bought croutons! I’ve started doubling the recipe because my husband, Drew, can happily nosh on a whole batch.

　　

Ingredients

Makes 2 1/2 cups/150 g

　　Nine 1/2-in/12-mm slices of a large baguette or 12 slices of a thin baguette

　　2 tbsp extra-virgin olive oil

　　1 1/4 tsp crushed garlic

　　Pinch of salt

　　

Step 1

Position a rack in the lower third of the oven and preheat it to 350°F/180°C/gas 4.

　　

Step 2

Toast the baguette slices very lightly in a traditional toaster or toaster oven. Allow to cool. Mix the oil, garlic, and salt together in a small bowl. With a pastry brush, brush both sides of the toast with this mixture, and then cut the slices into 1/2-in/12-mm cubes. Transfer the cubes to a rimmed baking sheet and bake until they are golden brown and crispy, 10 to 15 minutes, turning once. Allow to cool completely before using. Store any leftovers in an airtight container for up to 5 days.

　　

Nutrition Per Serving

1/4 cup/15 g: Calories: 70

　　Fat: 3.5g

　　Carbs: 8g

　　Protein: 2g

　　Sodium: 90mg

　　#### Nutritional analysis provided by Chronicle Books

　　Reprinted with permission from Straight from the Earth: Irresistible Vegan Recipes for Everyone by Myra Goodman, Marea Goodman. Copyright © 2014 by Myra Goodman, Marea Goodman. Published by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.