- 3 slices of whole wheat sandwich bread
- 3 Tbsp butter
- 1 tsp salt
- 1 tsp pepper
- 2 tsp grated parmesan cheese
- 2 cloves garlic, minced or pressed
- 1-2 qt. microwave-safe bowl
- Toaster oven with baking tray
- Aluminum foil
Pre-heat toaster oven on broil setting. Place a layer of aluminum foil on toaster oven baking tray. Melt butter in the microwave (15-30 seconds) in a 1-2 qt. bowl. Cut crusts off slices of bread and cut bread into squares or rectangles, between 1/2″ and 1″ on a side. Add seasonings (salt, pepper, parmesan cheese, and garlic) and bread to bowl with butter and toss gently with the hands or tongs to coat. Lay out croutons onto baking tray in a single layer and put in the toaster. Watch carefully and remove the tray from the toaster when the croutons are a deep golden brown (about 2-3 minutes). They should be just about to burn on the edges. Turn over all the croutons and return to the toaster oven. The croutons are done when they are a deep brown (but not burnt). Let cool for 1-2 minutes before tossing into your salad.
Yields: about 25-30 croutons, about 1 cup, enough for salad for 2.
Equipment alternatives: If you don’t have a microwave, you can melt the butter in a small saucepan on the stove. If you don’t have a toaster oven, you can use a regular oven with a broiler setting and a broiling pan. This would also work if you want a lot of croutons by doubling or tripling the recipe.