Rustic Croutons

These taste so yummy over a Caesar salad. They are the best croutons ever!


2 T. unsalted butter, melted
1/3 cup extra-virgin olive oil
1 loaf (10 ounces) rustic italian bread, cut or ripped into 3/4-in pieces (I used Costco's French baguettes)
1 tsp. salt (I used less, about 3/4 tsp, so add to taste)
1/2 tsp. pepper
1 tsp. minced garlic
(other ingredients that can be added are parmesan cheese and Italian seasonings)

Combine butter, olive oil, pepper and garlic. Drizzle over bread crumbs and toss until coated. Sprinkle with salt and toss until coated. Spread bread in a single layer on an 11 x 17 baking sheet. Bake at 375 for 20 minutes until golden brown.

The croutons are really good if they still have a little bit of a chewy texture after they have been baked. However, if you want to store some for later, be sure to bake until really crispy. You can also pop them back into the oven for 10 minutes or so before serving to crisp them back up. The chewy ones don't store well and end up tasting stale.