Y’all. Before I even get into the usual yap-yap, I have to tell you about this brand. I have to admit it was a covet, but The San Francisco Salt Company deserves all the clicks for their gourmet cooking salts. Today I whipped up these homemade croutons and because the sloth life is real, instead of moseying to the garden and clipping my own rosemary I decided to spice things up with a seasoned sea salt blend for these salad toppers. This is a quick and easy recipe that can be used atop soups, pasta bakes, or a quick snack. I’m also thinking about adding these to a charcuterie board in the colder months. I paired them with an arugula salad and salmon cakes for the family. The hardest task with making these is not eating them before you serve your meal! YWF recipe picks are about keeping it simple- who’s got the time?
1 baguette that’s a few days old
4 tablespoons cold pressed olive oil
4 tablespoons unsalted butter, melted
6 cloves garlic, roughly chopped
1 teaspoon freshly cracked black pepper
Preheat the oven to 350 degrees.
Cut the bread into small cubes. I cut into rounds, the into thirds, then into half.
Toss bread cubes with olive oil and coat evenly.
Melt butter and chopped garlic in microwave.
Coat breadcrumbs with butter and garlic mix.
Sprinkle bread cubes with pepper and seasoned salt to taste preference.
Bake for 15-20 minutes until golden brown. Remove from oven and let cool before serving. Try not to eat all of these bite-size morsels by yourself.
The aromaaaa. One of those recipes where you wish there was an aroma component to your phone. Be sure to check out the San Francisco Salt Company’s rad line. They’re a culinary cheat sheet, so I thought I’d share!
Best, Dr. Dyce
+all photos taken by yourweeklyfollowup
+Many thanks to San Francisco Salt Company for their support in this blog. This is not a sponsored post + products were provided for editorial consideration. All opinions and thoughts about the businesses featured are my own. I stay true to your weekly followup + my aesthetic.