This is a great way to use up dry bread. It also helps bulk up a soup.
Ingredients
—Garlic croûtons 3 slices sourdough bread 1 large clove of garlic, peeled and crushed 2 Tbsp extra virgin olive oil Flaky sea salt Crusty Sour Dough croûtons 4-6 slices ciabatta bread, or use good sour dough bread Top-notch extra virgin olive oil, or lemon-infused extra virgin olive oil for drizzling Flaky sea salt
Method
—Garlic Croûtons
1 Preheat oven to 180°C (350°F).
2 Tear bread into small pieces, or cut into cubes, and spread on a shallow tray lined with baking (parchment) paper. Mix garlic and oil and drizzle over bread. Lift the edges of the paper to help toss the bread crusts with garlic oil.
3 Bake for about 10 minutes until golden. Sprinkle with sea salt.
Crusty Sour Dough Croûtons
1 Preheat oven to 180°C (350°F). Line a shallow ovenproof dish with baking paper (parchment paper).
2 Break ciabatta apart into rough pieces. Transfer to dish. Drizzle with olive oil and sprinkle with flaky sea salt. Use the edges of the paper to gently toss the crusts together so they are evenly coated in oil and salt.
3 Bake in preheated oven for 7–8 minutes, or until crusts are lightly browned.
Photography Aaron Mclean
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