November 28, 2016

Herby Croutons with Rosemary and Garlic


Hands down, one of my favourite ways to use up old bread is to turn them into croutons.

I hate wasting food and bread is one of those things we don't always end up finishing before they turn stale. A few weeks ago, I ended the week with four thick slices of white bread, so I turned them into croutons to go with lunchtime salads and soups.

I was being quite lazy and didn’t cut them into small cubes, and instead, I ended up with 1-inch cubes of bread. This laziness turned out to be rather fortunate! Because of the larger size, the croutons that came out of the oven were crispy, crunchy and golden on the outside, while the inside was pillowy and had a good bite to them.

They were so good that we ended up eating them as they were. Fresh off the oven tray, and I only managed to save a small handful for photos!

Here's the mix I used for a seriously flavourful crouton.


Ingredients:
4 slices of white bread (brown is fine too)
Salt
Black pepper
2 tsp dried rosemary and garlic
3 tbsp olive oil

Directions:
1. Cut the bread into strips and then turn the other way and cut strips again, until you have 1 inch cubes of bread
2. Drizzle olive oil into a roasting tray and add the cubed bread
3. Sprinkle salt and pepper according to personal preference
4. Shake approx 2 tsp of dried rosemary and garlic over the bread, and gently toss with hands to combine everything
5. Bake the croutons at 200 degrees C for 15 mins. Make sure you turn the tray halfway to ensure even heat all over
6. Once cooled, store in an airtight container

They make great last minute gifts for guests or hosts alike... that's if they last long enough!


What do you guys do with your leftover bread? I'd love to hear.


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© LUCY LOVES TO EAT
Maira Gall