Homemade Croutons

I like these because of the slight lemony flavor. And I'll confess - these rarely make it to any salad - I usually end up snacking on them instead.


2 - 7 oz. sourdough (or not) baguettes (I use 1 regular sized loaf of artisan bread instead.)
1/2 c. butter
1/4 c. olive oil
4 cloves garlic - peeled and minced
6 shallots - peeled and minced (or if you're me, some onion powder.)
salt and pepper to taste
4 t. dried thyme
3 T. lemon juice
1/3 c. fresh parsley

Preheat oven to 275 degrees.

Slice bread into 1 inch cubes. Melt the butter in a deep skillet, along with the olive oil, and saute the garlic and shallots over low heat until soft, but not brown. Add salt, pepper and thyme as the mixture is sauteed. Then add lemon juice and chopped parsley. Blend well, continuing to cook briefly to incorporate flavors.

Remove mixture from heat and toss bread cubes quickly and thoroughly in the mixture to coat evenly. Spread the bread cubes on a sheet pan and bake at 275 degrees, tossing occasionally, until very crisp and lightly toasted. Drain finished bread cubes on a brown paper bag (or newspaper) and store, uncovered until needed.