Roasted Garlic Croutons
These baked croutons have a delicious herb and roasted garlic flavor and are great on any salad. And because you use roasted garlic in granulated form, you don't need to go through the trouble of actually roasting garlic yourself.
Servings: 4 cups
Calories (Estimated): 198kcal
Equipment:
- serrated knife and cutting board
- measuring cups and spoons
- large bowl
- silicone spatula
- light-colored metal baking sheet* (9-inch by 12 ½-inch or larger)
Ingredients:
- ¼ cup mild olive oil
- ¼ teaspoon table salt
- 1 teaspoon roasted granulated garlic
- 1 teaspoon dried marjoram
- ½ teaspoon ground rosemary
- 4 cups ¾-inch sourdough bread cubes (You need about 4 medium-large slices of bread for that. Slice off the crust and discard before cutting the bread.)
Instructions:
- Heat the oven to 350 degrees F.
- Add all ingredients except for the bread cubes to a large bowl.
- Mix together using a silicone spatula.
- Add the bread cubes and toss until all of the oil mix is absorbed.
- Spread the bread cubes out on a baking sheet and bake for 12 to 14 minutes. Stir around halfway through. (This is important to prevent the garlic from getting a bit too toasty and turn bitter.)
- Let cool to room temperature before serving.
Recipe notes:
*I recommend to use a light-colored metal (such as aluminum) baking sheet because that will produce golden-brown croutons. Dark metal absorbs so much heat that the croutons will brown too much.
Storage: Keep in an airtight container for up to 1 day. The croutons will stay crunchy and flavorful.
