I love making salad at home. Some nights, I just toss some caesar’s dressing with romaine & shredded parm, toss it with grilled chicken, and have it for dinner. Of course, parmesan croutons are always a must in my salads.
I used to buy bags of croutons from the grocery store, but lately I’ve been experimenting with making my own. I’ve tried a few different combinations so far, and this one has been the biggest hit. Just 4 ingredients, made in just a few minutes, and cheesy. I can’t ask for much more from my croutons.
It’s hard to make things from scratch, especially for lazy people like me. I’ve still never made brownies from scratch (but I’m on the cusp, I swear!). Still, I like knowing what’s going in my food, and the only way I can do that is by making as many things from scratch as possible, including these parmesan croutons.
There are a few things in our kitchen that always spoil before we get to finish them. Milk. Eggs. Cucumbers. And always – without fail – bread. It expires so fast! I hate letting it go bad and throwing it away, so I try to come up with creative ways to use it. With this recipe, I can use a couple of slices of bread with each salad, and it’s one less ingredient I have to buy for just one specific recipe.
I made a slogan for this recipe. Homemade Parmesan Croutons: a little crunch, a little cheese, a little time, a lot of yum.
- 2 slices white bread
- 3 tbsp extra-virgin olive oil
- ¼ tsp seasoning salt
- 2 tbsp shredded parmesan cheese
- Preheat toaster oven to 375 degress. Line a small baking tray with aluminum foil.
- Cube each slice of bread into ¼ to ½ inch pieces. Combine the olive oil and seasoning salt in a medium bowl and stir. Toss the bread in the mixture to coat. Spread on a single layer on baking tray, then sprinkle shredded cheese over tray, making sure cheese gets on each crouton. Bake for 3-5 minutes until golden and crispy. Remove and allow to cool before tossing with salad.
Use the rest of your parmesan with:
Creamy Alfredo Sauce
Buttered Parmesan Crostini
Chicken with Mascarpone Mushroom Sauce and Parmesan Linguini