Talley Farms Fresh Harvest


Croutons, Homemade

From Jill Talley


  • 1 loaf crusty bread (recommended) , cut into small cubes

  • 2 tablespoon olive oil
  • 2 tablespoon butter, melted
  • Fresh ground pepper to taste
  • Kosher salt to taste
  • Pinch of cayenne pepper


Cut bread into small cubes then put into large mixing bowl.  Mix olive oil, melted butter, pepper, salt, and cayenne pepper together.  Pour onto croutons and stir the croutons until all are coated.  Arrange in single layer on cookie sheet.  Bake at 400 degrees F for 10-15 minutes or until golden and fragrant.  Allow to cool and store in an airtight container.  Keeps 4 weeks, or may be frozen for up to 6 months.

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