If you want homemade croutons in your life (and you do), Homemade Garlic Parmesan Croutons are THE choice. They are crispy, yet tender, with a hint of garlic and the perfect amount of Parmesan. They aren't only great on salad, they make a terrific snack. Simply Sated
3.5 from 10 votes
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Homemade Garlic Parmesan Croutons

If you want homemade croutons in your life (and you do), Homemade Garlic Parmesan Croutons are THE choice. They are crispy, yet tender, with a hint of garlic and the perfect amount of Parmesan. They aren't only great on salad, they make a terrific snack.
Course Salad, Salad Topping, Snack
Keyword croutons
Servings 3 cups
Author Susie Gall

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic minced
  • 3 cups rustic bread or baguette crust removed and bread cut into ¾-inch cubes
  • 3 tablespoons unsalted butter melted
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon Seasoned salt
  • 1/4 teaspoon Freshly ground black pepper
  • 2 tablespoons finely grated Parmesan cheese

Optional Seasonings: Choose your favorites

  • 1/8 teaspoon Crushed red pepper (red pepper flakes)
  • 1/4 teaspoon Favorite dried herb or herb blend ie: Bouguet Garni or Herbes de Provence
  • 1/8 teaspoon Lemon Pepper
  • 1/8 teaspoon Pico Fruta (a spice blend with sugar, ancho chili pepper, cayenne, lemon peel, salt, cilantro)

Instructions

  1. Place oven rack to middle position, and heat oven to 375°F.
  2. In a small bowl, whisk olive oil with minced garlic for 30 seconds.
  3. Pour the olive oil/garlic mixture through a fine mesh strainer set over a large bowl. Press the garlic with a rubber spatula or the back of a wooden spoon to extract as much garlic oil as possible. Reserve the garlic for another use.
  4. Microwave the butter, in a small bowl, at 30% power for 20-40 seconds.  The butter could bubbly over, so watch closely the last 10 seconds.  Add the oil to the melted butter and stir well.

  5. Add the salts, black pepper, your favorite herbs/seasonings to the butter/oil mixture and add the bread cubes. Toss until cubes are evenly coated in the oil/butter mixture. 

  6. Pour the croutons onto a foil-lined rimmed baking sheet and bake 15-25 minutes, stirring and flipping after 8 minutes. Bake until golden brown and crisp.

  7. Sprinkle with the grated Parmesan cheese and toss until all croutons are covered.

  8.  Allow to cool completely.

  9. The croutons will keep in an airtight container up to 3 weeks, but I promise you they won't last that long.

  10. Enjoy!

Recipe Notes

Original recipe: J.Kenji Lopez-Alt: The Best Caesar Salad Recipe