To make the no fuss garlic croutons
2 cups of pre-sliced bread
2 tbsp Extra virgin olive oil
1 clove of garlic
Salt (to taste)
Pepper (to taste)
Have your bread sliced into small cubes. Thereafter cut a thin slice off your garlic clove that has been pealed and rub the exposed area of the garlic over the surface of the croutons. Lightly brush the croutons with extra virgin olive oil and add salt and pepper to taste.
Toast the croutons in an oven that has been preheated to 190 degrees (or 375 degrees Fahrenheit) for about 8 to 10 minutes or until crispy, or over a medium low heat over a pan until crispy (tossing occasionally).
To make the garlic butter croutons
2 cups of pre-sliced bread
2-3 tbsp of butter
2 cloves of garlic
1 tsp of dried parsley
Salt (to taste)
Pepper (to taste)
Have your bread sliced into small cubes and finely dice your garlic cloves. Melt your butter in a small pot over medium low heat. Once the butter has melted, add in the diced garlic and dried parsley and let it gently sweat for about 30 second and remove from the heat. Once your butter has cooled down and the garlic flavours have infused into the butter, mix your garlic butter with the croutons and add salt and pepper to taste.
Toast the croutons in an oven that has been preheated to 190 degrees (or 375 degrees Fahrenheit) for about 8 to 10 minutes or until crispy, or over a medium low heat over a pan until crispy (tossing occasionally).
To make herb croutons
2 cups of pre-sliced bread
0.5 tsp of dried parsley
0.5 tsp of thyme of dried thyme
0.5 tsp of dried rosemary
2 tbsp of extra virgin olive oil
Salt (to taste)
Pepper (to taste)
Soak the dried herbs in the extra virgin olive oil for at least 30 minutes. Have your bread sliced into small cubes and put them in a bowl. Add your herbed oil, salt and pepper and toss well.
Toast the croutons in an oven that has been preheated to 190 degrees (or 375 degrees Fahrenheit) for about 8 to 10 minutes or until crispy, or over a medium low heat over a pan until crispy (tossing occasionally).
To make the spicy croutons
2 cups of pre-sliced bread
2 tbsp of extra virgin olive oil
1 tbsp dried chilis
1 tsp smoked paprika
Salt (to taste)
Pepper (to taste)
Lightly toast your dried chilis over a medium low heat for 2-3 minutes until the fragrance of the chilis is released. Add the toasted dried chilis, minced garlic and herbs, and soak in extra virgin olive oil for at least 30 minutes. Have your bread sliced into small cubes and put them in a bowl. Add your spiced oil, salt and pepper and toss well.
Toast the croutons in an oven that has been preheated to 190 degrees (or 375 degrees Fahrenheit) for about 8 to 10 minutes or until crispy, or over a medium low heat over a pan until crispy (tossing occasionally).
To make the parmesan croutons
2 cups of pre-sliced bread
2 tbsp of extra virgin olive oil
2-3 tbsp finely grated parmesan
Salt (to taste)
Pepper (to taste)
Have your bread sliced into small cubes and add your extra virgin olive oil, grated parmesan, salt and pepper and toss well. Next add another layer of grated parmesan.
Toast the croutons in an oven that has been preheated to 190 degrees (or 375 degrees Fahrenheit) for about 8 to 10 minutes or until crispy, or over a medium low heat over a pan until crispy (tossing occasionally).
Once the croutons have been toasted, you can add another layer of grated parmesan.
To make the sesame seed croutons
2 cups of pre-sliced bread
1 tbsp toasted sesame seeds
0.5 to 1 tbsp of sesame oil
1 to 1.5 tbsp of extra virgin olive oil
Salt (to taste)
Pepper (to taste)
Have your bread sliced into small cubes and put them in a bowl. Add your sesame oil, extra virgin olive oil and sesame seeds and toss well. Fix the sesame oil mixture, salt and pepper with the pre-sliced bread and mix well.
Toast the croutons in an oven that has been preheated to 190 degrees (or 375 degrees Fahrenheit) for about 8 to 10 minutes or until crispy, or over a medium low heat over a pan until crispy (tossing occasionally).
To make the pumpkin seed croutons
2 cups of pre-sliced bread
2 tbsp of pumpkin seed oil
1 tbsp of pumpkin seeds (chopped)
Salt (to taste)
Pepper (to taste)
Have your bread sliced into small cubes. Next give your pumpkin seeds a rough chop and mix it with your pumpkin seed oil. Mix your pumpkin seed oil mixture, salt and pepper with the pre-sliced bread.
Toast the croutons in an oven that has been preheated to 190 degrees (or 375 degrees Fahrenheit) for about 8 to 10 minutes or until crispy, or over a medium low heat over a pan until crispy (tossing occasionally).
To make the lavender croutons
2 cups of pre-sliced bread
2 Tbsp of extra virgin olive oil
0.5 – 1 tsp of lavender
Salt (to taste)
Pepper (to taste)
Soak your lavender in the extra virgin olive oil for at least 30 minutes. Mix your lavender oil, salt and pepper with the pre-sliced bread.
Toast the croutons in an oven that has been preheated to 190 degrees (or 375 degrees Fahrenheit) for about 8 to 10 minutes or until crispy, or over a medium low heat over a pan until crispy (tossing occasionally).
To make the Honey Mustard croutons
2 cups of pre-sliced bread
2 tbsp of extra virgin olive oil
1 tbsp of honey
1 tsp of ground mustard
1-2 tsp of Dijon mustard
Salt (to taste)
Pepper (to taste)
Mix your extra virgin olive oil, honey, ground mustard and Dijon mustard in a small bowl. Have your bread sliced into small cubes and toss it well with your honey mustard dressing, salt and pepper.
Toast the croutons in an oven that has been preheated to 190 degrees (or 375 degrees Fahrenheit) for about 8 to 10 minutes or until crispy, or over a medium low heat over a pan until crispy (tossing occasionally).
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