I made these amazing Sourdough croutons to add to my soup the other night and left them on the counter to cool down. By the time I came back to the kitchen, the croutons had all magically vanished! I guess someone had them for their snack and couldn't wait til dinner! This crouton recipe is clearly a winner. Not only are croutons a great way to repurpose your stale Sourdough bread but these fun bread bites can also act as a delicious and easy flavour enhancer sprinkled on top of any summer salad or vegetable soup. It has that gorgeous rosemary, sesame and garlic infused flavour, and a surprising kick to it, due to the pinch of chilli flakes added to the mixture.
- 2 slices of stale Sourdough bread
- Swig of Mas Amadeo Olive oil
- Chunk salted butter
- 1 clove garlic, peeled and chopped into small pieces
- 1 bunch rosemary, chopped into small pieces
- 1 tsp roasted sesame seeds
- 1 pinch chilli flakes
- Chop Sourdough slices into chunks. Size is entirely up to you! I like them chunky.
- Heat skillet over medium heat
- Throw in your butter & olive oil
- Pan-fry the garlic, rosemary and chilli flakes together until brown
- Add in bread chunks and pan-fry until brown and crispy for about 3-4 minutes
- At the last minute so they don't burn, throw in your roasted sesame seeds and continue to pan-fry for about 30 seconds
Once cooled, your croutons can be smashed with a rolling pin or blended into a fine crumble! These crumbs act as a wonderful flavour and texture enhancer to your:
- Breading for fish/chicken (use blender as you’ll need an even consistency for this)