Monday, June 17, 2013

Pumpernickel Croutons

Pumpernickel Croutons

Pumpernickel Croutons

  • One loaf of Pumpernickel rye bread
  • ½ of a cup of extra virgin olive oil (plus extra)
  • Dried Basil
  • Salt
  • Pepper
  • Crazy Jane’s Mixed Up Salt
  • Garlic Powder

  • Preheat oven to 400°F & line a cookie sheet with foil
  • Slice the loaf of bread into half inch slices

  • Cut each slice of bread into half inch strips
  • Cut up the strips of bread into little cubes

  • Spread croutons evenly onto the cookie sheet, making sure they aren’t too crowded
  • Douse the croutons in olive oil so that each cube is completely covered 
  • Sprinkle herbs and spices over the croutons to taste, mixing with your hands when finished

  • Bake for 20-25 minutes (until crunchy)
  • Let cool on a cooling rack lined with parchment paper

  • Enjoy on a salad or as a snack, & store in an airtight container!

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