Croûtons are an essential accompaniment to a winter soup or a summer salad. And they are so easy to make - about ten minutes prep time and only ten minutes in the oven! The amount below will be enough for 3 or 4 bowls of soup but if you double the recipe, you will have some for next time. They will keep in a sealed container for up to a week.
50g day old bread
1 tbsp olive oil
a large pinch of sea salt
1 tbsp grated Parmesan (optional)
1 clove garlic, grated (optional)
Preheat the oven to 180ºC.
Firstly, you can use whatever bread you want - a crusty white or wholemeal loaf, a French stick, or sourdough or cornbread.
Simply cut your chosen bread into small cubes, put into a bowl with the olive oil and stir around so they are thoroughly coated. Make sure your cubes are the same size so they cook evenly.
If you want garlic croûtons, grate in the garlic clove now and if you want Parmesan croûtons, (essential for a Caesar salad) add that too. Then mix everything together.
Transfer your croûtons onto a lined baking tray and bake for 8-10 minutes. Once cooked, allow to cool before storing in a sealed container.
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