Black Pepper and Sea Salt Croutons

These croutons are so much better for you than the boxed, processed mess you buy in the store. They are baked, not fried and they contain no partially hydrogenated soybean oil or no soy lecithin.  Although I do enjoy some good soy lecithin.

Black Pepper & Sea Salt Croutons

Servings: 2 cups
Time: Prep: 5 minutes Cooking: 10 minutes
Hardware: Cutting board and knife, large bowl, measuring spoons, baking sheet

Ingredients:

• 1 loaf of day old French bread cut into 1x1 inch square (2 cups)
• 4 tablespoons of extra virgin olive oil
• 2 cloves of garlic crushed
• 2 teaspoons of coarsely ground black pepper
• ½ teaspoon of sea salt

1.  Pre-heat the oven to 350°.
2. Toss all of the ingredients in the bowl until the bread is evenly coated.
3. Spread the bread in a single layer on the baking sheet and bake until the croutons are golden brown, about 10 minutes.

These can be made ahead and stored in an airtight container for 3 days.  You can change these up by adding 1/2 teaspoon of your favorite savory spice/spices (rosemary, thyme, sage.)

These go great atop Caesar Salad.