Lunch: Homemade Croutons

Recipe by Jean Anderson Croutons can be tricky. The store-bought versions are often too large, too salty, and too garlicky. So I prefer to make my own. I usually make several batches of croutons and store them in a resealable plastic bag in the freezer s

Ingredients

3 slices stale firm-textured white bread
1 tablespoon or more softened unsalted butter, or 1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed garlic (optional)

Instructions

Preheat oven to 300 °F.
Trim crusts from bread and discard.
Lightly butter both sides of each slice (or, if you prefer, first blend butter with crushed garlic). I often substitute fruity extra-virgin olive oil for butter, sometimes plain, sometimes mixed with 1/4 teaspoon crushed garlic. Because bread absorbs more oil than softened butter, 1 1/2 tablespoons oil is about right.
Cut each buttered slice into 1/3-inch cubes and spread in a single layer, not touching, on an ungreased large baking sheet.
Slide onto the middle oven shelf and toast about 15 minutes until pale tan.
Use croutons as the recipe directs.

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