We prefer this rustic ‘crispy, chewy’ version to the store bought version. They compliment our Smoked Caesar Salad to a ‘T’!
2-3 C day (or two, or three!) old ‘crusty’ bread i.e. Sourdough Boule – a couple thick slices; baguette – about 8″ sliced lengthwise into 4 or 6 ‘sticks’
1/2 C SOOC Tuscan Herb Olive Oil
Seasoning to taste – sea salt; Mrs. Dash; Cajun etc.
Preheat oven to 435*F
Tear bread into bite size chunks and put in bowl. Sprinkle dry spices into bread in bowl and toss. Pour oil ‘through’ bread (pick up a big handful and drop back into bowl as you add oil, then stir with your hands while squeezing the bread to ‘sponge’ up the oil.
Empty bread into an 8 X 12 cake pan, and spread evenly.
Bake in top of oven for 10 minutes, (how crispy do you like your croutons?) Be sure to take out and stir at around 5 minutes.
SUBSTITUTIONS: Tired of Tuscan? Try using any of our Extra Virgin Olive Oils, Gourmet Garlic Olive Oil, Herbs de Provence Olive Oil, Milanese Gremolata Olive Oil, Butter ‘Taste’ Olive Oil, or Cilantro & Roasted Onion Olive Oil.