sourdough croutons

How to make EASY Homemade croutons - a great way to use up leftover sourdough bread! Vegan!

Homemade Sourdough Croutons 

sourdough bread (3/4-inch bread

olive oil

salt and pepper

garlic onion powder

In a bowl, toss the cubed bread with olive oil (see notes for a lighter version). If using a different quantity of bread, just lightly coat the bread in olive oil.

Sprinkle with a generous pinch of salt and pepper and any optional additions.

Bake 10-12 minutes, give a stir and continue baking until golden, another 3-5 minutes.

Let cool completely. Store in a sealed container for up to 2 weeks.

The best croutons I've ever made. Use my leftover sour dough bread.

Made these croutons for the Tomato Soup you just posted- and both were excellent. I like that these are vegan and low in fat. Lots of flavor from the sourdough.

Cannot believe how delicious these were! Such a great idea to use up sourdough bread.

This filling roasted Mediterranean vegetable and sardine salad comes with juicy tomatoes golden sourdough croutons for a lovely lunch option. Add more healthy recipes to your lunchtime rota, with our warm salad recipe collection.

Mediterranean vegetable and sardine salad

aubergine,

courgette,

red onion,

garlic cloves, bashed

oregano

Grated zest and juice 1 lemon

cherry tomatoes

sourdough (or rustic) bread, cut into chunks

basil leaves

sardines

Heat the oven to 180ºC/gas 6. Put the aubergine, courgette, red onion and garlic in a roasting tin, then add the oregano, lemon zest and some black pepper. Drizzle over 1½ tbsp of the olive oil, then roast for 30 minutes. Remove the tin, toss everything together, then add the tomatoes and roast for 10 minutes more.

On a separate oven tray, toss the sourdough with the rest of the oil, then bake for 10 minutes or until golden and crisp.

Add the lemon juice and basil to the roasted veg, then divide between 2 bowls along with the croutons and sardines. Serve warm or at room temperature

A shrimp Caesar salad with roasted garlic-rosemary dressing, sourdough croutons, Parmesan crisps and caramelized grilled lemon.

Shrimp Caesar Salad

garlic

olive oil (divided, plus extra for drizzling the garlic)

rosemary

½ tbsp red wine vinegar

Dijon mustard

mustard

anchovy (from tin)

lemon

olive oil mayonnaise

tsp sea salt

tsp black pepper

sourdough baguette bread

rosemary oil (see above)

black pepper

oz Parmesan (divided)

lemon (halved)

olive oil (for brushing)

romaine hearts (leaves separated)

lb shrimp

marinated white anchovies (for garnish)

Preheat the oven to 400°F. Slice the top third off of the garlic head to expose the cloves. Set on a sheet of aluminum foil and drizzle with a little of the olive oil. Wrap in the foil and roast for 30 to 40 minutes or until cloves are soft.

Meanwhile, heat the ¾ cup olive oil and the rosemary in a small saucepan set over medium heat. Bring to a simmer, then remove the pan from the heat and set aside for 20 minutes or until the rosemary is infused into the oil. Remove rosemary and discard.

Squeeze half the roasted garlic out of the papery skins into a blender or food processor. Add the vinegar, both mustards, anchovies, lemon zest and juice, and 1/2 cup of the rosemary oil (set aside the remaining 1/4 cup for the croutons). Stir in the olive oil mayo and season with the salt and pepper, adjusting to taste. Blend for about 1 minute until emulsified. (Dressing can be made ahead and refrigerated for up to 3 days. Leftover roasted garlic can be added to any tasty mash.)

Caesar Dressing

Preheat the oven to 375°F. In a bowl, brush the bread slices with rosemary oil until evenly coated. Season lightly with salt and pepper. Spread on a rimmed baking sheet and toast in the oven, stirring occasionally to promote even browning, for 15 minutes or until golden. Tear into pieces.

Croutons

Preheat the oven to 325°F. Line a baking sheet with parchment paper. Finely grate half the Parmesan. You should have about 1 cup. Spread it into a flat circle on the baking sheet. Bake in the oven for 12 minutes or until golden brown. Set aside to cool, and then peel off the paper and break the cheese crisp into pieces.

Heat a skillet over medium-high heat (or preheat the grill). Brush the cut sides of the lemons with olive oil. Place cut side down onto the pan (or grill), and sear for 2 to 4 minutes or until caramelized and golden.

In a large bowl, toss the romaine and half the croutons with enough dressing to coat. Squeeze the caramelized lemons over the bowl. Season with salt and pepper to taste and toss again.

Transfer the salad to a serving bowl or platter. Arrange the shrimp and crispy Parmesan pieces on top. Shave the remaining Parmesan with a vegetable peeler and sprinkle over the salad. Garnish with the remaining croutons and anchovies.

Salad

Grilled chicken Caesar salad with juicy yogurt-marinated chicken thighs, homemade anchovy Caesar dressing and crispy sourdough croutons.

Grilled Chicken Caesar Salad

olive oil (extra virgin)

sourdough

tsp kosher salt

yogurt

lemon juice

garlic (minced)

1¼ tsp dried rosemary or oregano or thyme

1½ tsp kosher salt

boneless, skinless chicken thighs

mayonnaise

anchovy

garlic (grated)

¼ tsp kosher salt

Parmesan

romaine hearts

bibb lettuce (optional)

Heat 3 tbsp of extra-virgin olive oil in a skillet over medium heat.Add garlic and cook until golden, flipping after 30 to 40 seconds and remove to bowl.

Add sourdough pieces to the skillet, sprinkle with kosher salt and gently toss to coat.

Drizzle croutons with 2 tbsp oil, tossing to coat, and cook until toasted, 2 to 4 minutes.

Sourdough Croutons

In large bowl, combine yogurt, lemon juice, oil, garlic, oregano, salt and pepper, stirring to combine. Add chicken and let marinate for at least 45 minutes or up to 4 hours.

Grilled Chicken

In bowl, stir together mayonnaise, lemon juice, anchovies, Dijon, garlic, salt and pepper. Whisking constantly, gradually stream in the oil, and continue whisking until you have a thick, smooth dressing. Whisk in Parmesan. Set aside.

Preheat barbecue to medium heat (about 350˚F); grease grill. Place chicken on grill; close lid and cook, flipping once, until juices run clear when chicken is pierced and thermometer inserted in thickest part of thigh reads 165˚F, about 10 minutes.

Let chicken rest for 5 minutes before cutting into slices.

Easy Caesar Dressing

Arrange romaine and bibb lettuce on platter; drizzle Caesar dressing overtop and serve with croutons and chicken.

Top 4 sourdough croutons recipes from across the web

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Top Tags

Homemade Sourdough Croutons

Mediterranean vegetable and sardine...

Shrimp Caesar Salad

Grilled Chicken Caesar Salad

Top 4 sourdough croutons recipes from across the web

The most viewed sourdough croutons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Sourdough Croutons

Mediterranean vegetable and sardine...

Shrimp Caesar Salad

Grilled Chicken Caesar Salad

The most viewed sourdough croutons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine