A few days ago I made sourdough cheddar grilled cheese sandwiches and found myself wondering what I should I do with the leftover sourdough. I considered making toast, another sandwich or just eating it straight. Then it hit me...croutons! They're easy to make and equally delicious in both salads and soups. And not bad straight from the bowl either (like tiny little garlic bread crunchers).
SOURDOUGH GARLIC CROUTONS
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2-3 large cloves garlic, pressed or finely minced
1/2 loaf sourdough bread, cut into cubes
3-4 tablespoons finely grated parmesan cheese
sprinkling of freshly ground black pepper
optional: chopped fresh herbs
1. Preheat oven to 350º F.
2. Melt the butter and olive oil in large skillet. Add the garlic and cook for only 2-3 minutes.
3. Add the bread cubes and toss to coat as evenly as possible. Sprinkle with a few pinches of black pepper, parmesan and herbs (if using) and stir.
4. Spread the bread cubes evenly on a sheet pan. Bake for about 15 minutes, stirring once or twice, until toasted and golden brown in spots. Cool before serving. Store in an airtight container for up to 2 weeks.
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| cubing the sourdough |
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| pressing the garlic |
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| butter, olive oil and garlic |
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| tossing the sourdough cubes |
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| before baking |
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| baked and crispy |
2 comments:
Croutons are so crazy easy to make I wonder how anyone buys them in a box. If I have some croutons that have passed the point of being good I chop them in the food processor and use them as bread crumbs. How's that for re-purposing? First it's bread, then it's croutons, then it's breadcrumbs!
It's a beautiful thing!
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