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Super-easy recipe: How to make croutons

With this recipe from Panna, you'll never buy boxed croutons again.

All you need is a crusty loaf of bread, some extra virgin olive oil and kosher salt.

Instead of slicing and cubing the loaf, simply cut it in half — and pull chunks of bread from the centre of the loaf.

Toss these pieces with oil and salt in a bowl, then spread onto a baking sheet and pop in a 325-degree oven for about 25 minutes.

Your kitchen will smell amazing and your salad will be elevated to the next level.

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They're especially delicious in Panna chef Nancy Silverton's recipe for Greek Salad with Croutons and Oregano Vinaigrette.

Of course, you'll be left with the shell of your loaf. Why not tear up that crust, let the pieces go stale on the counter overnight, then turn them into bread crumbs for another recipe?

If you're strategic about how you cut and dig out your croutons — slice off the top of the bread and pull out the bread chunks until you're left with a hollow bowl shape — you could always use the thick leftover crust as a bread bowl for soup, chili or curry, too.

Leftover dinner rolls also make amazing pint-sized bread bowls.

The Kitchn uses an entire day-old loaf — crusts included — in making croutons, and suggests one or more the following seasonings: fresh garlic, fresh or dried herbs like oregano, basil and thyme, and freshly grated Parmesan cheese.

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If your loaf is too fresh, Simply Recipes recommends drying out the cubed bread in a warm oven for about 10 minutes:

"You don't want them to be all dried out, just a little dry on the surface so that they brown better, and they hold up better when tossed in a salad or baked in a stuffing."

If you don't have access to an oven — or it's full of dinner — you can sauté croutons on the stovetop. Use a little more oil than if baking and be sure to toss the bread frequently.

Do you make homemade croutons? On the stove or in the oven? Do you use the crusts? Share your recipes in the comments.

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