I know that croutons are not really a meal, but knowing how to make them is vital, especially when you have crusty bread lying around. I bought a loaf of sun-dried tomato bread at the farmers' market and now it's a little too crusty to eat on its own. Making croutons is extremely easy, and it's upcycling at its finest.
Cook time: 25 minutes
Crusty/day-old bread -- about half of a loaf, but really just whatever you have left over
Three (3) tablespoons of olive oil -- you can substitute with melted butter if needed
One (1) teaspoon of minced garlic
One (1) teaspoon of dried parsley or other herbs
One (1) teaspoon of onion powder
Pinch of salt
Preheat oven to 300F degrees.
Slice bread into small squares, or if your bread is really crusty, break into bite-sized pieces with your hands.
In a medium mixing bowl, combine oil, garlic, herbs, onion powder, and salt. Mix until blended.
Toss bread pieces in mixing bowl until evenly coated.
Bake on baking sheet for 15 minutes.
At the 15-minute mark, remove from oven and stir croutons around, so they bake evenly.
Bake for another 10 minutes.
Remove and let cool completely.
Store in a sealed bag or container and enjoy!