Garlic Thyme Croutons
My favorite style of crouton. Best made with a fresh sourdough loaf, but great with whatever leftover bread you have on hand. Awesome on Caesar salads.
Garlic Thyme Croutons
My favorite style of crouton. Best made with a fresh sourdough loaf, but great with whatever leftover bread you have on hand. Awesome on Caesar salads.
Cooking Instructions
- 1
Preheat oven to 375°F.
- 2
It's pretty important that your bread is torn. I usually cut my loaf into strips, then tear off chunks. The torn edges will crisp up and make for a much better texture than a sliced edge. 8 cups is listed, but feel free to just use whatever amount of bread (fresh or stale) is on hand, and season as needed.
- 3
Crush garlic.
- 4
Remove thyme from stem and chop well.
- 5
Combine bread chunks, garlic, thyme, and olive oil in a bowl and mix well. Squish the bread a little if possible, so it sponges up the oil. Season with salt and pepper.
- 6
Spread croutons evenly on a parchment lined baking sheet.
- 7
Bake for 20 minutes, or until croutons are crisp and golden brown.
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