Garlic Bread Croutons
March 18, 2019
Jump to recipeThese Garlic bread croutons will take your soups and salads to the next step with their crunchy exterior and parmesan herb flavor!
I love garlic bread. And you know what I love more than garlic bread?
Croutons! Absolutely obsessed with them. I love the crunch and flavor of them. I’m that person who ignores the serving size of croutons and adds in a few more. Who else does this?
No one will ever know.
I make these for my salads during the week and they are so delicious! Even though these a simple, they lift up the flavors of the other ingredients on the plate. Sometimes I even snag one to eat by themselves, but don’t tell anyone!
I like to bake the croutons just enough to crisp on the outside and get golden brown then let them rest for about 30 minutes once out of the oven. They are crispy and soft but once they rest and are stored, they become super crunchy.
I hope you enjoy these little ones and don’t forget to tag me on Instagram or Facebook. I would love to see your creation!
Ingredients
- 1/2 loaf French bread, cut into 1 inch cubes (about 4 cups)
- 1 stick butter, melted
- 1 Tbl. Italian seasoning
- 1 tsp. garlic powder
- ½ cup grated parmesan cheese, plus more to garnish
Instructions
- Preheat oven to 400*
- Cover a baking sheet with parchment paper.
- Toss everything together in a boil and mix until well combined
- Spread on the baking sheet. Bake for 12-15 minutes or until golden and crispy. Remove from the oven and sprinkle more cheese on top. Let cool for 10 minutes.
- Store in a sealable bag or container and refrigerate up to a week.
Ingredients
- 1/2 loaf French bread, cut into 1 inch cubes (about 4 cups)
- 1 stick butter, melted
- 1 Tbl. Italian seasoning
- 1 tsp. garlic powder
- ½ cup grated parmesan cheese, plus more to garnish
Instructions
- Preheat oven to 400*
- Cover a baking sheet with parchment paper.
- Toss everything together in a boil and mix until well combined
- Spread on the baking sheet. Bake for 12-15 minutes or until golden and crispy. Remove from the oven and sprinkle more cheese on top. Let cool for 10 minutes.
- Store in a sealable bag or container and refrigerate up to a week.
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About Nicole
Hey There! My name is Nicole Johnston and I have been making food for as long as I can remember. From a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
