Since I’m allergic to artificial flavorings and seasonings, I decided to make croutons for the salad myself. And they were so delicious that they are eaten by my father in law as chips 🙂 That I call success 😉
Preparation time 10 minutes .. Baking 30-40 minutes .. Durability 2 weeks
INGREDIENTS .. 6 pers
- 6 slices of toast bread
- olive oil
- Provencal herbs
- fine sea salt
Preheat the oven to 180°C.
Cut the toast slices into small cubes of 5 mm. Put them in a bowl, drizzle with olive oil, sprinkle with Provencal herbs and salt and mix well. If you like, you can add also some dried or crushed garlic too. I didn’t as I used the garlic in my dressing 😉
Put the croutons on a baking sheet lined with a baking paper and bake in the oven for 30-40 minutes z until golden.
The croutons are crisp fantastic but perfectly soft. You can store them in a closed drum for 2 weeks or 3 months in the freezer.
Serve them with different soups or salads as desired.