Rosemary Olive Oil Croutons

Rosemary Olive Oil bread is by far my favorite kind of bread. So what better kind of croutons to turn stale American-Style White Bread into?

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  • 1/2 loaf of several days old American-Style White Bread (or any other stale basic bread you have lying around the house)
  • 1/4 c. olive oil
  • 1 T. dried Rosemary leaves
  • 1 tsp. dried parsley
  • sea salt, to taste


  1. Preheat oven to 350 degrees.
  2. Using a bread knife, cut the bread into 1/2 inch by 1/2 inch cubes.  If you prefer larger or smaller croutons, make your cuts accordingly–just be sure to make your cuts as similarly as possible to help them bake evenly.
  3. Toss bread cubes with olive oil in a gallon-sized Ziploc bag to lightly coat.
  4. Add salt and herbs.
  5. Once cubes are evenly and lightly coated, pour bread onto a baking pan lined with aluminum foil (for easy clean-up).
  6. Bake bread in oven for 30-45 minutes until bread is golden and very crunchy.  Toss cubes several times during baking.

Recipe rating:

Try another crouton recipe here.

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