Jalapeño and Herb Croutons
Homemade croutons are a cinch to make and SO much better than store-bought. An underrated snack on their own, they're also a great way to jazz up salads, soups and pasta dishes. You can make your own breadcrumbs in a pinch too by tossing them in the food processor.
You can make croutons with any amount of bread, just be sure to adjust the amount of other ingredients accordingly. This is a great way to reduce waste and use up the ends of baguettes, etc.
The Crouton Jar is the new Cookie Jar!
- 8 cups diced day-old/stale bread of choice, cut into 1-1 1/2 inch cubes
- 1/4 cup Jalapeño extra-virgin olive oil
- 2 tsp Napa Valley Blend (see variations below for other oil/spice combos)
- 1/2 tsp sea salt
Preheat the oven to 375F* and set a rack to the middle position. Line a baking sheet with parchment paper for easy clean-up; set aside.
Add the bread to a large bowl (big enough to toss everything), then drizzle with olive oil, toss first to coat and help the spices stick. Then sprinkle with spices and salt, tossing again until well combined.
Spread the bread into a single layer on the baking sheet.
Bake for 15-20 minutes* or until golden to your liking. Flip or toss the breadcrumbs at the 10 minute mark. Keep in mind cook-times will vary depending on the size of the cubes, keep this in mind to avoid burning.
Remove from the oven and allow croutons to cool completely. Enjoy right away, or store in an air-tight container for up to 2 weeks.
OIL & SPICE COMBOS WE LIKE:
- Basil EVOO - North Beach Blend
- Lemon EVOO - Ferry Building Blend
- Rosemary EVOO - Herbs de Provence
- Arbequina EVOO - OMG Blend
- Garlic EVOO - Napa Valley Blend
- 1/2 Chili or Habanero and 1/2 Olio Santo - North Beach Blend
*You can speed up the baking process by using the Convection Bake setting on your oven/toaster oven if you have it!
Recipe and photo adapted from and courtesy of Sacha Hirschfeld of @spicygelato on Instagram