Made From Scratch: Parmesan-Herb Croutons

In my world, a salad isn't a salad without some croutons on top. (And by some, I actually mean a big ol' pile.) Maybe it's my carb addiction speaking, or perhaps it's just my need for a little crunch, but I really just have to have some crispy croutons on my pile of greens. Making croutons from scratch is quite easy and it's a great way to use up any leftover bread you have on hand before it gets too stale. I used a loaf of garlic sourdough to make these croutons; you could really use whatever type of bread you have on hand, though personally I prefer the added tang from sourdough. This crouton recipe is easily modified; you can use whatever cheese, herbs, or other seasonings that you have in your pantry to make them.

Parmesan-Herb Croutons (printer-friendly version)
makes about 3-4 cups

1/2 loaf of bread (I used a garlic sourdough baguette), sliced and cut into 1" cubes
1-2 tablespoons olive oil (enough to evenly coat the bread cubes)
1 teaspoon chopped fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon garlic powder
1 tablespoon grated Parmesan

1. Preheat the oven to 400 degrees.
2. In a large bowl, combine the bread cubes, olive oil, thyme, rosemary, garlic powder, and Parmesan. Shake to evenly coat the bread in the oil and seasonings.
3. Spread the seasoned cubes onto a baking sheet. Bake for 10-15 minutes, or until the cubes are golden brown. Let cool on the baking sheet, then place in an airtight container to store.