What is the best way to top a salad or bowl of homemade soup? CROUTONS, of course! Using those final slices of a loaf of gluten free bread allows me to enjoy croutons without regret.
These are so simple to make. The biggest challenge is restraining from nibbling so many croutons that there are none left for supper….
Cube 4-6 slices of bread – this is gluten free bread with herbs for extra flavour.
With a pan on medium heat, toast fresh herbs like rosemary, sage, and thyme, bruising them with a wooden spoon.
Add butter and olive oil, allowing the oils to absorb the tastiness of the herbs.
Discard the herbs and pour the melted butter and oil over the bread cubes, tossing to coat evenly.
Return the bread to the pan and begin toasting them over medium heat, stirring or tossing often. Toast the bread until browned and crunchy.
Serve over soup or salad. Or by the handful. No judgement here!
PrintHerbed Croutons
Ingredients
- 4–6 slices of bread
- Fresh herbs, such as sage, rosemary, and thyme
- 2 Tbsp butter
- 2 Tbsp olive oil
Instructions
- Cube bread
- Toast and bruise fresh herbs in a pan
- Add butter and oil, heating until they absorb flavour from the herbs
- Discard herbs
- Pour butter and oil over bread cubes, tossing to coat evenly
- Return to pan over medium heat, toasting until golden brown and crunchy
