Monday, June 17, 2013

Pumpernickel Croutons

So I have today off of work, and I have a biochemistry exam tomorrow. What better way to spend my day than procrastinating!? Somehow I find a way to make croutons every time I should be studying for an exam...which basically means I make croutons all the time. 

These are awesome. They don't have preservatives, they're yummy, and if you store them properly, they last for weeks. 

My coworkers wonder about me when I bust out my "brownie bites" and put them all over my salad...But I just let them wonder. Aside from on salads, I thoroughly enjoy eating these like normal people eat chips, because I'm weird like that. Whatever. Make them.




Pumpernickel Croutons


INGREDIENTS:
  • 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


DIRECTIONS:
  • 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!




Pin It Now!

3 comments:

  1. Replies
    1. Thank you! Very tasty with tomato basil vinaigrette.

      Delete
  2. Beautiful presentation. It looks great.

    ReplyDelete