Barefoot Contessa Croutons Recipe

Sharon Brown

A sunny outdoor gathering with laughter in the air and a table laden with delightful foods. There’s a vibrant pasta salad glimmering in a zesty Italian dressing, a platter of roasted veggies, and maybe even a fresh garden salad tossed with citrus vinaigrette.

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Prep Time 5

Cook Time 15

Total Time 20

Course Side Dish

Cuisine American

Servings

Calories 120 kcal

Equipment

Oven

Ingredients

2 cups sourdough bread cut into 1/2-inch cubes
2 tablespoons high-quality extra virgin olive oil
Kosher salt and freshly cracked black pepper to taste

Instructions

Begin by preheating your oven to 375°F (190°C). While the oven warms up, take your sourdough bread and cut it into 1/2-inch cubes. A serrated knife works best here. The size of the cubes matters. Too big, and they won’t crisp up properly; too small, and they may burn. The goal is to find that sweet spot.
Place the bread cubes into a large mixing bowl. Drizzle the olive oil over the top, sprinkling a generous amount of kosher salt and freshly cracked black pepper. Toss the bread cubes gently to ensure they are evenly coated. Every cube should glisten with that rich olive oil—this is where the flavor begins!
Now, spread the seasoned bread cubes out on a baking sheet in a single layer. This spacing is essential for even baking. Pop the pan into the oven and bake for about 15-20 minutes. Keep an eye on them; halfway through, you may want to give them a little toss to ensure optimal browning. The croutons should be golden and crispy.
After baking, remove the baking sheet from the oven and allow the croutons to cool completely. Once cooled, they can be stored in an airtight container. They’ll remain crisp for about a week—if they last that long!

Notes

Choose hearty bread like sourdough or ciabatta. The flavor and texture will really shine.
Feel free to mix up the spices. Adding garlic powder, dried herbs, or even a sprinkle of Parmesan cheese can take these croutons to another level.
Ensure even baking by spreading the bread in a single layer. Rushing this step may lead to unevenly cooked croutons.
Make sure the croutons are completely cooled before sealing. This prevents them from getting soggy.
These croutons are a fantastic way to repurpose stale bread. Instead of tossing it out, transform it into something delicious.

Nutrition

Calories: 120kcal

Keyword Barefoot contessa croutons recipe