We love croutons....and a good one well you had me at Crouton :) We have used many of our spice blends depending on the salad we want to use them on.
Some of our favorites are Jeddys, Ca C'est Bon Cajun, Mangia Bene, Channel Your Inner Juan, Chim Chim Churree, Everythings Better with Garlic, Blimey Great Island Spice, No More Tears Onion, U R My Sunshine, Green Goodness Oregano Grinder.......I think you get the picture that we use them all and it's kind of hard to pick our favorite.
- 1 baguette or sourdough bread left overs or the whole thing if you want a good batch of croutons. We like crusty bread
- Olive Oil approx 1/2 cup for full baguette.
- Your Favorite Southern Sol Seasoning
- 1 tsp fine ground sea salt (if it is one of our No Salt Blends)
Preheat oven to 350F
Pick out your favorite Southern Sol Seasoning
Slice the bread into 1 inch slices then slice each piece into 1 inch cubes.
Put the bread into a large mixing bowl and drizzle with olive oil, tossing while you drizzle to get all the bread evenly coated. Once the bread looks like it has absorbed some of the oil, it is time to coat with seasoning.
Work in batches, put some of the spice mix and some of the croutons into a bag and shake gently to coat the bread with the spices.
Arrange the croutons on a baking sheet in a single layer. Bake for 10 minutes. Toss the croutons around, and then bake for another 10 minutes, or just until nice and golden.
Let cool on the baking sheet before using. Best used that that day. But we have kept ours for about 2 weeks in airtight container
We add them to our salads and even have made them larger and used them for our cheesy dips