Garlic bread croutons
Item 1 of 1
- Side
- 6
- 20 minutes
Simply scattered over pasta dishes, seasonal soups or folded through salad, this garlic croutons recipe from Dominic Chapman should be kept in your repertoire to liven up everyday dishes.
First published in 2015
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Ingredients
Metric
Imperial
- sourdough bread, half a loaf
- 20g of unsalted butter
- 2 garlic cloves, crushed
- 1 tbsp of fresh parsley, finely chopped
- 40g of Parmesan
- 15ml of olive oil
- 1 pinch of pepper
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6
2
To make the croutons, tear up the sourdough into small pieces and set aside
- sourdough bread, half a loaf
3
Combine the olive oil, garlic, butter, parsley and pepper together in a bowl and mix well. Add the sourdough pieces to the bowl and use your hands to coat them in the mix
- 20g of unsalted butter
- 2 garlic cloves, crushed
- 1 tbsp of fresh parsley, finely chopped
- 15ml of olive oil
- 1 pinch of pepper
4
Spread the croutons out on a large baking tray, making sure any leftover butter from the bowl goes onto the tray. Toast in the oven for 8 minutes until golden brown, then remove from the oven and sprinkle over the Parmesan. Serve scattered over pasta, soups or salad
- 40g of Parmesan
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