Dangerously Crunchy Croutons

Tonight, I suffered severe lacerations while cooking. Not from my ultra-sharp santoku knife or even the most dangerous kitchen utensil ever invented - the mandolin - but from my homemade giant croutons.

I'm sitting here typing with gauze stuffed in my mouth and a bowl to catch bloody saliva. But you know what? It was worth it. These croutons added a much-needed contrast (both visually and texturally) to my otherwise boring salad. Try them if you dare.

Loosely-Defined Method

  1. Use a serrated bread knife to cut uniform cubes from a loaf of bread.
  2. Pour olive oil into a mixing bowl.
  3. Add the bread cubes into the mixing bowl. Why not drizzle olive oil on the bread instead? Well, my olive oil didn't come with a pour spout, so there's no such thing as "drizzling" for me. I would just end up with a few croutons soaked in oil.
  4. Toss.
  5. Add salt and herbs (e.g., thyme, oregano).
  6. Toss. Why not combine steps 4 and 6? Tossing with olive oil first helps the salt and herbs stick to the bread.
  7. Put bread cubes on a lined tray and toast in a toaster oven until they turn into croutons. 

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