Top your summer salads with these homemade, gourmet croutons.
Recipe and photograph by Lauren McElwain
1 loaf Italian or French bread (day-old works best)
¼ cup olive oil
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
1 tablespoon fresh dill, chopped
Salt and pepper, to taste
Heat oven to 400°F, and cut bread into 1-inch cubes.
In a mixing bowl, whisk together olive oil, garlic and herbs. Pour in the bread cubes, and toss to coat. Season with salt and pepper.
Spread evenly on a roasting pan, and bake for 15 minutes. Stir twice during cooking to make sure all sides are browned.
Serve with soup or salad, or store in an air-tight container for use later.
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