Crunchy Crouton Recipe

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An easy recipe for crunchy, golden croutons – perfect for soups, stews and pasta dishes.

The winter chill is back again, so it’s the perfect time to snuggle up with a blanket and a steaming bowl of your favourite soup. Here’s a recipe for crunchy, golden croutons that will add a delightful texture to wintry dishes. Stir your croutons through creamy pasta dishes, sprinkle on top of soups and stews, or toss into a warm seafood salad. It’s also a great way to use up older bread, minimise waste and bestow purpose on those extra crusts.

This recipe also works well to make breadcrumbs for stuffing, crumbing or thicken stews and soups. Simply remove from oven, allow to cool, and using a rolling pin to crush the bread finely to the desired consistency. Croutons also make great top layer for pasta bakes – just add grated cheese on top before crisping in the oven.

Ingredients:
1 loaf of day-old bread (preferably sourdough)
100 ml extra virgin olive oil
5g salt

Method:
1. Preheat your oven to 190°C
2. Tear the bread into chunks and place into a clean bowl
3. Drizzle the bread with olive oil and toss through with the salt
4. Lay the bread in a single layer on a baking sheet
5. Bake until golden brown and crispy, approximately for 15-20 minutes

Serve straight from the oven for a warm, toasty crunch. Bon appétit!

 

 

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