Will and I have been on the healthy eating track as of late, but to make tonight’s Greek salad with roasted shrimp (mmmm!) a little more special (it is a Saturday night, after all), I decided I’d make my own croutons with the leftover rosemary bread in the cabinet.

And here’s the oh, duh part, they were ABSOLUTELY DELICIOUS. In fact, I’m pretty sure I never want to eat a store-bought crouton ever, ever again.

The thing is, as much as I love to cook, I’d never bothered making my own croutons before. Sure, it looked easy enough when Giada and Barefoot Contessa did it on TV, but who really wants to invest an extra 20 minutes when there’s perfectly acceptable store-bought croutons in the cupboard?

As it turns out, though, they were super simple to make. I chopped up some of the aforementioned rosemary bread into cubes, tossed them with a little salt and pepper, olive oil and a pinch of red pepper flakes, threw them in a 400 degree oven for 15 minutes and presto!

These little beauties totally made the salad, and I’m officially a homemade crouton convert. I’m thinking some nice focaccia croutons with roasted garlic may be in our future next…