Garlicky Croutons

These garlicky croutons are the perfect crunchy addition to a salad, but let’s not limit them to a party with only greens! The Italian dish, Panzanella, is a beautifully light chopped salad made traditionally with tomatoes, onions, and soaked stale bread. I love using garlicky croutons in the place of the stale bread as it retains some of its crunch, and lends superbly to other styles of Panzanella–like a winter panzanella with roasted beets, squash, greens, and walnuts. If you’ve got leftover veggies in the fridge and some stale bread, you’ve got the makings for a purposeful, delicious dinner or side dish.

Of course, there are other ways to use croutons–on top of a creamy bowl of soup, on top of a gratin, or stuffed into veggies to slow roast…I’d love to hear any of your imaginative creations!

Print Recipe

Garlicky Croutons

Ingredients

• 2 ½ cups day-old bread, cubed ½"
• 1 clove garlic, grated or made into a paste
• ¼ cup olive oil
• 2 tablespoons grated parmesan
• Pinch of salt
• *Optional:
• 1 teaspoon mixed herbs and
• ½ teaspoon red pepper flakes

Instructions

1

Preheat oven to 350°F

2

In a small bowl, whisk together the garlic, olive oil, parmesan, salt, and any optional ingredients.

3

Pour the mixture over the croutons and mix until evenly coated. Spread them evenly on a baking sheet and place in the 375F preheated the oven.

4

Bake for 10-15 minutes, flipping occasionally, until golden and crispy.

5

If not using immediately, store in an airtight container for 2-3 days, or freeze for up to one month.

Make it your own

• Nearly any bread, fat, or spice will do.
• Pumpernickel, rye, wholegrain, ciabatta, seeded or nut breads, etc.
• Avocado oil, coconut oil, butter/ghee, and rendered animal fat.
• Turmeric and black pepper, cajun spice blends, italian herb blends, etc.

For a refined appearance, cut the bread in cubes; alternatively, tear it into rough pieces for a more rustic style.