Monday, October 8, 2012

Herbes de Provence Croûtons






As Erma Bombeck said, "When life gives you lemons, make lemonade." Similarily, when life gives you leftover baguettes, bread or bagels, make homemade croutons. It always seems a waste to throw away food, and with a little oil, some salt, pepper and a good grind of Herbes de Provence, you've got a delicious addition to any salad or soup. The best news is that they also freeze beautifully.



Herbes de Provence Croûtons
Makes 3 cups

3 cups leftover bread, baguette or bagels, cut into 1/4 to 1/2-inch cubes
2 tbsp olive oil or vegetable oil
1/2 tsp each of salt and fresh ground black pepper
1 tsp Herbes de Provence, ground


Add the olive oil to a large skillet over medium heat. When the oil starts to ripple, add the cubes of bread and toss constantly to coat each of the croutons. Sprinkle with salt, pepper and Herbes de Provence, and continue to sauté until each of the croutons are browned nicely on all sides, about 10 minutes. Once browned, remove the skillet from the heat and allow the croutons to cool down before serving, or store in resealable plastic bags and place in the freezer for up to 3 months.