Easy Garlic Croutons
Posted on 07 April 2010
These are the croutons that I make regularly, they are perfect for giving some extra texture and an extra crunch to salads and to soups.
They may not have the exact same burst of flavor that the Ad Hoc Torn Croutons but are they are quick to make, requiring only a few minutes to prepare, they are full of fresh garlic taste and are marginally healthier (there is no extra butter in this recipe).
Note: while I specify sourdough bread, you can use any white bread you have around (I know it is not the healthiest you can eat but it does makes the most delicious croutons, and they are only small so a couple won’t hurt!).
You can add whatever ingredients you like to infuse into the oil. Often, I mix it up and adding fresh herbs along with the garlic for a rustic taste, thyme, rosemary and sage all work really well.
2 tbsp extra virgin olive oil
2 garlic cloves, peeled, smashed and roughly chopped
2 slices sourdough bread
1. Heat oil in a medium saute pan over medium-high heat. Add garlic, cook for a couple of minutes until the garlic becomes fragrant but not browned. Remove garlic from oil with a slotted spoon, removing as little of the oil as possible.
2. Add bread to pan and stir to coat in oil, turn heat down to medium, turning croutons occasionally until golden, about 5-7 minutes.
3. Serve with whatever fantastic meal you are having!
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