These croutons are addictive, delicious & the perfect addition to any salad. Even if it’s the only thing you “cook,” it gives your salads that restaurant feeling (and taste!)
1/2 tsp salt
1/2 tsp onion powder
1 tsp garlic powder
1 tsp oregano
2 tsp parsley
1 TBSP butter
1.5 TBSP EVOO
4 cups sourdough bread cubes
1-2 TBSP crumbled Parmesan cheese
Preheat oven to 350 degrees.
Combine all spices into a small bowl & set aside.
Melt butter & combine w/ the oil. Place bead cubes in a bowl & drizzle butter/oil mixture over cubes & toss w/ your hands until evenly coated. Sprinkle herb mixture over bread cubes & toss w/ your hands.
Spread cubes on a baking sheet in one even layer. Bake for 8-10 minutes, then use a spatula to flip croutons & bake an additional 5-10 minutes or until golden brown & toasted. Remove from oven & immediately toss with Parmesan cheese. Let cool & add to salad. Store leftovers in an airtight container.
** I served these with an easy Caesar salad – Grilled chicken breasts (marinated with Nature’s Own Seasoning & lemon olive oil), romaine lettuce, Parmesan cheese, store bought Caesar dressing, fresh cracked pepper and a squeeze of fresh lemon juice.
Recipe adapted from Our Best Bites: Savoring the Seasons Cookbook