On Fri, 19 Oct 2012 23:02:00 -0500, Sky >
wrote:

>Tonight I made some home-made salad croutons with some fresh sourdough
>(cough, cough!) bread from a local grocery store. The bread was sliced
>then cut into small cubes to make croutons. Baked the small bread cubes
>in a very low oven to get 'stale'. After bread cubes became stale,
>tossed them with EVOO and baked in the oven until toasty brown. Turned
>out well enough, crunchy but rather tasteless. I did consider adding
>some sort of garlic to the croutons, but bleu cheese dressing will be
>used for the salad.

Are garlic and blue cheese not friends? It would work for me.

>
>Who makes home-made salad croutons and what is the recipe/method used?
>It'll be interesting to read all the ideas and suggestions

Preheat oven to 350
To about 6 cups of cubed 2-3 day old bread. [Italian, rye, whole
wheat subrolls, a baquette. . . . ]
Blend 5 cloves garlic and a tsp of salt in 3/4 cups of olive oil. [EV,
if you must- but I prefer just OO]
Drizzle oil over bread & stir in a large bowl until oil is
distributed.
Spread on a 1/2 sheet pan- bake until golden- I stir at about the 6
minute mark- and usually remove around 10-12.

That said- I do it more to use up bread than decorate salads-

Jim