A delightful addition to any salad or soup.
8 Stale white bread slices, crusts removed
4 Tbsp olive oil
1 tsp dried herbs (basil, oregano, thyme, rosemary or as desired)
¼ tsp salt and pepper
Slice bread into small cubes. In a large bowl, toss gently with a good amount of olive oil and dried herbs to taste. Be generous with the herbs, and go lightly on the salt and pepper. Better to avoid salting completely than to salt too much.
Spread croutons on baking sheets lined with aluminum foil and bake at 350 degrees until lightly browned and fragrant, about 12 minutes.
Store in an airtight container at room temperature for three days, or in the freezer for two months.