Home-Made Croutons

Croutons, with some herbs
Croutons, with some herbs
Dry, cubed breadFresh picked herbs such as rosemary, oregano, sage, thyme
olive oilsalt/pepper

Croutons, loosely translated in French, means crusts. I’d imagine, these little delights were invented from the French, with the loads of left-over crumbs or crusts from the breads as they baked, cut, or served. Honoring the European philosophy that nothing makes it to the trash before you are sure it can’t be used. They were a fine invention, and in my opinion, no salad should be with out. Of course, you can’t make fresh croutons daily, but it’s nice to make a big batch and store them in an air-tight container. You can reach for them when you serve soup, or salad, roasted vegetables or whatever good use you might find for them.

These items (the croutons) are on that list of “Never Buy Pre-Made” but rather on the “Always Make Yourself” list. Croutons are far too simple, and far to pure and delicious to buy in a package. In addition, I bet if you ever read the ingredients of your pre-bought, pre-made croutons, you’d be pretty shocked! Which proves the point of the simplest things are important.

For best results, follow these simple steps.  When finished, you can serve, or store in an air-tight container for a while.


Cube your dry bread.  You can determine how big or how small.

Put in a metal bowl.

Select and dice your herbs.  I usually like oregano, rosemary and sage.  Fine dice and toss in the bowl with the bread. Add your olive oil.  I drizzle until it’s enough. Add a pinch of salt/pepper

Toss until well combined and bake on a lined baking sheet @ 200 Celsius until golden and crunchy, so watch it, and check every 10-15 minutes. When cooked, completely cool.  Store, or serve immediately.

Suggestion: serve with soup, salad, or use for a dip.

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