Homemade Baked Rosemary Croutons

I love the idea of a crouton; a nice bit of crunch in a fresh salad full of veggies… mmmm sounds scrumptious doesn’t it? But truth be told, I can usually take or leave them. I usually end up leaving them as they disappoint and I don’t find the majority of them to be worth the calories. These homemade baked rosemary croutons on the other hand… soooo worth it!

In case you’re new here, let me fill you in on my rosemary obsession.

OBSESSED.

If you are too I’ll link some of my fav rosemary recipes below. But I digress, rosemary does that to me. Croutons. Ok, back on topic.

These baked rosemary croutons are so easy to make it’s silly and add the perfect amount of savory crunch to any salad, get the printable recipe card below!

I started my removing the crusts from the bread and cut the slices into squares and let it dry out. This helps give the crunch without having to fry them. I like to use a drying rack to help the air get to all surfaces of the bread equally so that they dry evenly.

The bread squares are brushed with an easy combo of butter and chopped fresh rosemary.

Then baked to crispy golden brown perfection!

Although this mixed greens salad is chock full of yumminess, I can truly say that the baked rosemary croutons were the star.

Another amazing bite? Sprinkle with a little shredded cheddar and pop into a toaster oven for a couple minutes for the best “grilled cheese” bite I’ve ever had. And let me tell you, I’m a grilled cheese connoisseur!

The little grilled cheese bites make a perfect topper for tomato bisque shooters. Have I told you about my adoration of food served in shot glasses?

Again, OBSESSED.

Here is an easy printable recipe card to add to your recipe box.

Homemade Baked Rosemary Croutons

Published by: Lydia

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Ingredients

  

• 1 loaf of white bread
• ½ cup butter melted
• 5 sprigs of fresh rosemary finely chopped

Instructions

 

• Remove crusts from bread and cut into squares. Dry out squares on a cooling rack for 1 hour minimum.
• Remove rosemary from sprigs and finely chop; add to melted butter.
• Preheat oven to 400 degrees.
• Add dried bread to a cookie sheet brush butter rosemary mixture on top of each bread square. Flip squares over and repeat.
• Bake 5 - 8 minutes until golden brown. Flipping not necessary as the bottom will brown also.

Tried this recipe?Mention @lydioutloud or tag #lydioutloud!

Rosemary addicted like me? Try my Rosemary & Olive Oil Triscuit Crusted Chicken, Chianti Braised Short Ribs and Sour Cream, Onion & Herb Mini Cheese Ball Bites.

I hope you have an amazing week my friends and thanks so much for reading!

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