Garlic-Herb Parmesan Croutons

More About This Recipe

• Croutons. They top our salads and our soups. They can be small or big, crunchy or soft, garlicky, cheesy, or herby. The best involve a combination, like these Garlic-Herb Parmesan Croutons.
  
  But one thing they shouldn’t be is boring!
  
  I’ve had my fair share of boring croutons. The ones I’m talking about are generally over-salted, resulting in a loss of any other flavor. Nothing bothers me more than boring croutons – not soggy croutons, not even too-crunchy croutons (the ones that cut the roof of your mouth).
  
  Plus, they’re often covered in a whole host of weird stuff you’d never have lying around your kitchen. Why would you want to eat all that when you know you can make your own version with a fraction of the ingredients (and recognizable ones, too)?
  
  It was quite the revelation, actually, when I made my first-ever batch of homemade croutons. It was enlightening to realize that not all croutons are alike. In fact, homemade ones are not only tastier, but they’re one of the easiest things you can make in your kitchen.
  
  I may never eat store-bought croutons again and, truth be told, I may even smuggle in a few of these lovely Garlic-Herb Parmesan Croutons into a restaurant the next time I plan on chomping on a salad or sipping soup. They’re that good!
  
  What’s great about this recipe – besides the flavors – is that you can tailor the croutons to whatever crunchiness you desire. You can make them big or small, depending on your preference. And, if you don’t like garlic, parmesan or herbs, you can omit any of them and the result will still be delicious.
  
  Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!