Homemade croutons

On my last date night with Jason, we set forth to Ruth’s Chris in San Diego for steak and lobster (our date nights are few and far between, we felt a nice dinner with wine and such was needed!). The shops at Seaport Village happen to be close to our destination and so we made a detour… strolling from one speciality shop to the next. If you can, check out Seaport Oil & Vinegars. A shop specializing in extra virgin olive oils infused with garlic, chipotle and more (I loved the Wild Mushroom & Sage extra virgin olive oil). They offer balsamic vinegar in flavors like black cherry, cinnamon pear, and dark espresso. This shop is also unique in that you can taste any of the olive oils, white truffle oil, etc. on the spot.

A good olive oil is so versatile and happens to be an essential ingredient in this homemade crouton recipe… By the way the date night was so much fun!

We often have some rosemary artisan or french bread leftover in our home… these seasoned croutons are amazing in homemade soups, salads or in a stuffing recipe.

These seasoned croutons can be whipped up in no time at all! Try a speciality olive oil or mixing different types of bread for a more complex flavor.

Homemade croutons:

1/2 loaf bread, cut into cubes

3 tablespoon extra virgin olive oil

3 cloves of garlic, minced

1 tablespoon fresh italian parsley (or 1 teaspoon dried)

1/4 cup grated parmesan cheese

black pepper

1. Preheat oven to 325.

2. In a large bowl, combine olive oil with garlic, parsley and black pepper.

3. Toss with bread cubes until completely coated. Add cheese and toss again.

4. Bake for 20 to 30 minutes on a baking sheet. Stir halfway through.

Enjoy!

Find the original recipe from The Yummy Life here.

I made this Zuppa Toscana soup for the first time w/ the homemade croutons…

This Italian Soup w/ Tortellini is also delicious and something I make all the time (I have adapted it by leaving out the red wine, and some of the veggies and using organic chicken broth)…

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