Croutons 101

This recipe is actually two recipes for Crostini Style Croutons and Salad Croutons.

Crostini: This style of thin toasted bread is perfect as a base for a dip or a spread, or to serve as part of a cheese board.

Salad: These classic squares of toasted bread are ideal on top of any salad, but particularly Caesar salad.



Crostini Style Croutons (Makes

Day-old bread, such as focaccia or baguette
Olive oil
Coarse sea salt

Salad Croutons

tbsp unsalted butter
clove garlic, thinly sliced
cup diced day-old bread, such as focaccia
tsp chopped thyme
salt and pepper, to taste


Step 1

Preheat oven to 375 °F. Prepare a baking tray with parchment paper.

Step 2

For the crostini, cut thin slices of the bread, about ¼ -inch thick. Arrange them, flat side down, on the baking tray. Brush the slices lightly with olive oil and sprinkle with salt. Place the tray in the oven and bake for 10 to 15 minutes until golden brown. Remove the croutons from the oven and cool to room temperature.

Step 3

Heat a sauté pan over medium-high heat. Add the butter and melt. Then add the garlic and stir until it just turns brown. Remove the garlic, leaving the butter in the pan. Add the diced bread to the pan along with the thyme and season with salt and pepper. Stir the bread in the pan turning over to brown all sides of the bread, about 8 minutes. Once evenly golden on all sides remove from the heat and let cool to room temperature.

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