Make the garlic oil by mincing garlic and adding it to the olive oil. Stir for 30 seconds and. Allow the garlic to steep in the olive oil while you prepare the bread.
3 tablespoons olive oil, 1 to 2 cloves fresh garlic
Cut or tear the bread into 1-inch pieces.
3 cups hearty bread
Strain the minced garlic through a fine mesh sieve. Reserve the oil in a large bowl. Using the back of a spoon, press the garlic to release as much oil as possible. (reserve the garlic to use in salad dressing)
½ teaspoon sea salt
Add the bread to the garlic oil. Toss to coat. Add 2 to 3 tablespoons of grated parmesan cheese and the salt. Toss one more time and then dump out the bread onto a heavy baking sheet. Spread the bread evenly in one layer on the baking sheet.
2 to 3 tablespoons parmesan cheese
Bake the bread for 20 minutes, until it is lightly brown and crispy all the way through. Toss the croutons halfway through the 20 minutes.
Allow the croutons to cool before adding them to your salad.
Video
RECIPE TIPS
Store: Store in a zip-top bag with as much air pressed out as possible. They will keep for up to a week.
Reheat: If these do get a little stale, you can re-toast them in a 375℉ oven for a few minutes before you need them.
Unseasoned croutons: Making unseasoned croutons is a great way to save stale bread. The dried-out cubes of bread will keep for months at room temperature, and you can use them as needed to make homemade bread crumbs or even Panzanella Salad.