Sometimes there are nights when a big salad just sounds amazing, a great big salad with homemade croutons no less. With Epicurean’s Roasted Garlic Herb Butter, these croutons are quick, easy, and oh-my-goodness so delicious.
- One loaf of either Italian, French, or sourdough bread.
- 1/4 cup Epicurean’s Roasted Garlic Herb Butter
1. Cut your loaf of Italian, French, or sourdough bread into even-sized cubes, about 3/4 of an inch wide (you can see that mine were closer to an inch). You will want to use day old bread, but I do still recommend putting the cubes in the oven to slightly dry the surface.
2. Preheat the oven to 200*F. Spread the cubs out on a baking sheet and bake for about 10 minutes. Check on them often as it really depends on how dry the bread is in the first place. You want the cubes dry on the surface but still soft on the inside.
3. Melt 1/4 cup of Epicurean’s Roasted Garlic Herb butter in a skillet over medium-high heat. Add the cubes and mix them up well in the butter. Spread the cubes out in a single layer in the pan. Do not stir the cubes until they are lightly browned. Once they are lightly browned on one side, gently use a spatula to lift them up and turn them over. You will want to brown as many of the sides as possible. (Don’t worry about doing it perfectly. It’s my motto that recipes are suggestions not precise instructions. And this isn’t fillet mignon; you’re totally just cooking some bread and butter! Easy peasy.) Once most of the sides are lightly toasted, remove from heat.
Use them all immediately, or store for up to a week in an airtight container, making sure they are completely cool first.
Serve them up on a delicious salad of your choice! Enjoy!