Homemade Rosemary Croutons

When I was younger, like much younger, before I was interested in being in bikini shape, because I was not allowed to wear bikinis. I enjoyed croutons. Like I, loved, Loved, LOVED them…

A gift of being in a healthy place with food, is on some occasions I can actually enjoy eating things because I enjoy them. Working so hard to be healthy has given me unexpected gifts,, like well, croutons have been given back to me. Generally I don’t eat them because I focus on the vegetables in my salad but after making these I wrote myself a note to make them again.

These croutons have a little heft, a slight taste of the glorious herb which is Rosemary and a satisfying crunch. Myself, I prefer them with a little chewiness so I took them out of the oven when they still had a little moisture. It made the breadcrumbs I made with the croutons (next recipe to be posted) more moist but still flavorful in my chicken parm.

Serving Suggestion: Cesar Salad with Hard Boiled Eggs

Start with your leftover bread

Cut the bread into cubes, which should be bite sized but substantial so they hold up to cooking.

Drizzle the bread with Rosemary olive oil and melted butter. Season with Salt, pepper and powdered garlic. *If you don’t have Rosemary oil, you can make Rosemary infused olive oil by heating oil slightly the stove with a sprig of rosemary and then turning off the heat, letting it sit covered for 5-9 minutes.

Spread the croutons on a baking sheet and turn the oven to 350 degrees

Cook until crisp but still chewy, about 13-15 minutes.

Serving Suggestion : Atop brothy chickpea pasta