Rustic Croutons

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From: EatingWell Magazine September/October 2009

Good-quality artisan bread makes the best croutons. If you have a loaf of bread getting stale, make up a batch for tonight's salad.

Ingredients 4 servings

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  • 3 slices whole-wheat country bread (5-6 ounces), crusts removed
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground pepper to taste

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F.
  2. Tear bread into 1/2- to 1-inch irregular pieces. Place on a large baking sheet and toss with oil. Season with pepper. Bake until golden brown and crisp, 10 to 12 minutes.
  • Make Ahead Tip: Store airtight at room temperature for up to 3 days.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 100 calories; 4 g fat(1 g sat); 2 g fiber; 12 g carbohydrates; 3 g protein; 11 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 1 IU vitamin A; 0 mg vitamin C; 44 mg calcium; 1 mg iron; 123 mg sodium; 69 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 fat

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