This recipe came about as a happy accident: I was making a chicken salad for dinner, and I thought to myself, what could I add to the salad to make it edible for Tom? Because like most men I know, Tom doesn’t consider salad a proper meal. It needed something starchy; something that would make it a properly rounded dish. Croutons. The salad needed croutons.
I’d never made croutons before, but within 10 minutes I had the most delicious salty, crispy bites. It took all the self-control I had not to polish them off right there and then. Tom would not be happy…
Crispy, crunchy and smothered in garlic and herbs, these garlic parmesan croutons are perfect for salads, soups or even just as a snack. You can also blitz the croutons into crumbs and sprinkle them over a casserole or pasta dish. This recipe is flexible over which type of bread you use – I used a seeded white bread, but any type of sliced bread, roll or loaf will do – but I do find that stale bread works best. For fresh bread, you may find you have to bake it for a while longer. Feel free to also play around with different herbs and spices to create new flavours!
Crunchy Garlic Parmesan Croutons
- 1 slice bread
- 1 tbsp olive oil
- 2 tbsp grated parmesan
- 1 tsp minced garlic
- 1 tsp mixed herbs
- salt and pepper
Preheat oven to 200˚C and spray a baking sheet with non-stick spray
Slice the bread into small cubes, roughly 1.5 cm in size
Heat oil in a frying pan, and toss in bread cubes. Sprinkle over parmesan, garlic, mixed herbs, and salt and pepper. Fry for 2-3 minutes.
Spread croutons evenly over the baking sheet, giving them plenty of space in between. Bake for 5-10 minutes, until the croutons are nicely browned and crispy
- You can use any type of bread - white, brown, loaf or artisan - but stale bread works best. Stale bread browns quicker in the oven than fresh bread, so colour is a good indication of when the croutons are done.