Friday, September 20, 2013

Don't Throw the Heel: Make Croutons

I used to be the worst at throwing away the heels of bread because no one was going to eat them in this family. Then one day I thought to myself, why not chop them up, toss with some olive oil and bake them? I tell you that was a great day in my life. Fresh croutons are the best for your salads and instead of buying a box of them with all of that extra packaging you have it already in your home!



What You Need:

Heels from Loaves of Bread (We are obsessed with our Pepperidge Farm Outlet up the road!)
Cavender's Greek Seasoning 
Olive Oil to Coat
Container to coat your bread pieces in with a top or a zipper
Sheet Pan

What to Do:

1. Preheat Oven to 350.

2. Chop your loaves of bread into bit sized pieces. Place in your container your bread pieces, olive oil and Cavender's. Shake until all pieces have a nice coating of seasoning and olive oil.

3. Place on a sheet pan and place in oven for abour 16-20 minutes. You want them done but not burned. 

4. Remove from oven and let sit until cool. Place in a container for storage. 


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