Sourdough Croutons

Sourdough Croutons

Crusty sourdough cubes turn golden and crisp with just olive oil and garlic.

Total 25 min Makes 4 servings Calories 185/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Day-old sourdough bread is tossed with olive oil, garlic, and herbs, then baked until golden and crunchy on the outside while staying slightly chewy within. These croutons add texture to salads, soups, and grain bowls, and are a practical way to use up stale bread.

Ingredients

  • 5 cups day-old sourdough bread, cut into 3/4-inch cubes
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried Italian herb seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons grated Parmesan cheese

Method

  1. Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.

  2. Cut the sourdough bread into 3/4-inch cubes, aiming for about 5 cups.

  3. In a large bowl, whisk together the olive oil, minced garlic, Italian herb seasoning, salt, and pepper.

  4. Add the bread cubes to the bowl and toss until evenly coated with the oil mixture.

  5. Spread the cubes in a single layer on the prepared baking sheet.

  6. Bake, stirring once halfway through, until the croutons are golden brown and crisp, 12 to 15 minutes.

  7. Remove from the oven, sprinkle immediately with Parmesan cheese, and toss to coat.

  8. Let the croutons cool completely on the baking sheet before using or storing in an airtight container.

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    Sourdough Croutons

    Day-old sourdough bread is tossed with olive oil, garlic, and herbs, then baked until golden and crunchy on the outside while staying slightly chewy within. These croutons add texture to salads, soups, and grain bowls, and are a practical way to use up stale bread.

    25 min 4 servings 185 cal

    Ingredients

    • 5 cups day-old sourdough bread, cut into 3/4-inch cubes
    • 3 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon dried Italian herb seasoning
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 2 tablespoons grated Parmesan cheese

    Method

    1. 1

      Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.

    2. 2

      Cut the sourdough bread into 3/4-inch cubes, aiming for about 5 cups.

    3. 3

      In a large bowl, whisk together the olive oil, minced garlic, Italian herb seasoning, salt, and pepper.

    4. 4

      Add the bread cubes to the bowl and toss until evenly coated with the oil mixture.

    5. 5

      Spread the cubes in a single layer on the prepared baking sheet.

    6. 6

      Bake, stirring once halfway through, until the croutons are golden brown and crisp, 12 to 15 minutes.

    7. 7

      Remove from the oven, sprinkle immediately with Parmesan cheese, and toss to coat.

    8. 8

      Let the croutons cool completely on the baking sheet before using or storing in an airtight container.