Born from the age-old practice of not wasting food, croutons have transformed stale bread into a culinary gem. These crunchy morsels, seasoned with a mix of herbs like rosemary, thyme, and sage, bring a rustic and flavorful touch to any dish.
Perfect for adding a crispy texture to soups, giving a crunch to salads, or just as a savory snack, these croutons are a simple yet delightful way to elevate everyday meals. It’s a little reminder of how traditional cooking can turn the simplest ingredients into something extraordinary.
Sea Salt, Pinch
Black Peppercorns / Cubeb, 1 TSP
Dried Rosemary, 1 TBSP
Dried Thyme, 1 TBSP
Dried Sage, 1 TBSP
High Quality Olive Oil, 1/4 Cup
Stale Bread Coarsely Diced, 1 Loaf
Parmigiano Reggiano, For Grating
Preheat oven to 220 degree celsius or 430 fahrenheit.
Add salt, peppercorns (or cubeb), rosemary, thyme and sage to a spice grinder.
Blitz until powder forms.
Transfer to a large bowl.
I like to add in any bread crumbs from slicing the stale bread.
Add in olive oil and mix until well combined.
Toss in the bread, making sure it is well coated.
Transfer to a baking tray and grate parmigiano over the top.
Wack to the oven and bake for 8 to 10 mins or until crispy brown.
You can use these croutons for soups, salads or snacks.