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FARGO 鈥� Homemade croutons are one of life鈥檚 simple pleasures and an excellent way to use up stale bread and buns. These Tangy Cheddar Croutons are perfect for garnishing soups and salads, or even just to enjoy by the handful.

They are easy to make and so delicious that you may never go to back to store-bought croutons again.

I typically use a rustic Italian loaf or French baguette to make croutons, but you can use any kind of bread you have on hand, even dinner rolls or sandwich buns. Fresh bread is fine, but stale bread (a day or two old) is even better 鈥� my freezer is full of half-eaten loaves of bread, just waiting to be transformed into croutons.

Sarah Nasello / The Forum

To make these croutons, I cut the bread into 1-inch cubes, and I leave the crust on for a pop of color and added texture. If using fresh bread, if time permits, cut it into cubes and let it sit out at room temperature overnight, or even for just an hour or two, before preparing the croutons.

To give the croutons their tangy cheddar flavor, I whisk together a dressing of extra-virgin olive oil, melted butter, Dijon mustard, Tabasco sauce, dried oregano, garlic powder, salt and pepper. Once fully emulsified, I toss the bread cubes with the dressing until they are evenly coated, and then I add a sprinkling of shredded sharp cheddar cheese.

Sarah Nasello / The Forum

I already had a bag of shredded cheese in my fridge for this occasion, but in the past, I have purchased blocks of good cheddar and grated it myself 鈥� sometimes in shreds and other times finely grated.

Other cheeses that would work well with this recipe include Parmesan and Gruyere, or even something with a little more tang, like Asiago or Pecorino Romano.

Sarah Nasello / The Forum

Next, I spread the croutons out on a parchment-lined baking sheet in a single, even layer, and sprinkle them again with more cheese.

Then, I pop them in the oven at 400 degrees and let them bake for 10 minutes, before I pull them out to turn them over and add a final sprinkling of more cheese.

Sarah Nasello / The Forum

The croutons then go back into the oven to finish baking until they are golden brown and crispy, about 5 to 10 more minutes, depending on your oven.

Once the croutons are ready, I remove them from the oven and run a spatula under them to loosen them from the pan. I leave them on the pan to cool completely, and then I use my hands to separate them from each other.

The croutons can be used immediately or stored in an airtight container for up to one week, or frozen for up to two months.

These Tangy Cheddar Croutons are easy to make and even easier to eat. And once you experience the joy of homemade croutons, you will never toss out day-old bread again.

Makes: About 8 cups

Ingredients:
1 pound rustic artisan bread (like a peasant or Italian loaf), cut into 1-inch cubes (about 8 cups)
2 tablespoons extra-virgin olive oil
2 tablespoons butter, melted
1 陆 tablespoons Dijon mustard
5 to 6 dashes of Tabasco
录 teaspoon dried oregano
录 teaspoon garlic powder
录 teaspoon black pepper
录 teaspoon kosher salt
戮 cup sharp cheddar cheese, finely shredded

Directions:
Preheat oven to 400 degrees and line a baking sheet with parchment paper.

In a medium bowl, whisk together all ingredients, except the bread cubes and cheddar cheese, until fully combined and emulsified, about 1 minute. Taste and add more seasoning as desired.

Add the bread cubes and toss until evenly coated. Sprinkle 录 cup of the shredded cheese over the bread cubes and toss to combine.

Spread the bread cubes onto the prepared baking sheet in a single, even layer, making sure to include any remnants of cheese. Sprinkle 录 cup of the remaining cheese over the bread cubes and bake for 10 minutes.

Remove the baking sheet from the oven and turn the croutons over. Sprinkle the remaining 录 cup of cheese over the croutons and continue baking until golden brown and crispy, about 5 to 10 more minutes, depending on your oven.

When done, remove the croutons from the oven. Run a spatula under the croutons to separate them from the pan, then let cool completely on the baking sheet completely.

Once cool, use your hands to gently break the croutons apart. Use immediately or store in an airtight container for up to 1 week. May also freeze for up to 2 months and reheat in the oven to re-crisp.

• Stale bread is ideal for making croutons, and you can slice them into cubes a day in advance and leave them out overnight on a baking sheet.
• If the croutons soften over time, they can be reheated in the oven at 400 degrees until crispy, about 10 minutes.

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Recipes can be found with the article at InForum.com.

鈥淗ome with the Lost Italian鈥� is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello. The couple owned Sarello鈥檚 in Moorhead and lives in Fargo with their son, Giovanni. Readers can reach them at sarahnasello@gmail.com.