- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup cubed day-old bread
- Pinch onion salt
- Pour the oil into an 8-in. square baking pan; add garlic. Bake at 325° until garlic is lightly browned, about 3-4 minutes. Add bread and onion salt; stir to coat. Bake 10-12 minutes longer or until the bread is lightly browned, stirring frequently. Store in an airtight container. Yield: 6 (2-tablespoon) servings.
Originally published as Salad Croutons in Quick Cooking May/June 1998, p35
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Reviewed Jan. 18, 2014
"I used this for a Caesar salad as well as baked French onion soup."
Reviewed Apr. 25, 2010
"Just made them. Quick, easy, and tasty!"