Garlic Parmesan Croutons

Salad, glorious salad!  Regardless of if you prefer, iceberg, bib, romaine, dandelion, spinach, or wild greens, it is the season for a refreshing, crispy salad!  And every great salad deserves a great crouton as its crowning glory!

How many of you buy croutons?  Are you the same ones who throw out stale old bread?  Well, your day has arrived.  You paid for that bread, now USE it!  Why buy store bought croutons when you have all the making for the best croutons you have ever eaten at home?  Personally I am a fan of the crouton, some people are not.  I think it is like eating the best piece of garlic bread, crusty and crunchy  with your salad, only you don't have to put one down to eat the other, you can do it at once! I love little else better than a salad full of fresh veggies, and some boiled eggs.  Add a little grilled chicken and I am over the moon!

These croutons are easy and delicious.  DO NOT feel like you have to go buy french bread.  I used plain bread kids, stale bread that would have otherwise become breadcrumbs in the freezer.  French bread gives you a fabulous result but, heck, so do hamburger buns.  Use whatever bread you have on hand!  They will go rather quickly, so make sure to keep on eye on them and even give them a flip or toss if you like halfway through cooking. 

3-4 slices of french bread, 1 inch thick and cut into cubes

5 tbsp butter

1 ½ tsp garlic powder

1 tsp dried Italian seasoning

½ tsp onion powder

2 tbsp finely grated Parmesan cheese

Preheat oven to 375. Get out a cookie sheet and set aside. Put cubed bread into a large bowl. In a microwave safe bowl, melt your butter, add seasonings, garlic powder, Italian seasoning, and onion powder. Stir to combine. Pour over the bread cubes and toss until all the cubes are coated well. Spread onto a cookie sheet in a single layer and sprinkle over your Parmesan cheese.  Bake for 15-20 minutes. Check often to make sure they aren't burning!! Let cool completely and serve!

 

Your "no green rings around my hardboiled eggs yolks please"chefwannabe

 

 

 

 

 

 

 

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