Homemade croutons snacks are a great way to use up leftover sourdough bread. Crispy and tasty on the outside, soft and sour on the inside. They are irresistible!
Preparation:
Cook:
Level: Easy
Ingredients
- 8 cups Crisp sourdough bread (cut into 1 inch cubes)
- 8 teaspoons extra virgin olive oil
- 1-½ tsp Italian dry herbs
- 4 teaspoons Teaspoons of grated parmesan
- salt and cracked black pepper
Preparation
In a large bowl, toss the bread cubes with half the olive oil, Italian herbs and Parmesan. Add a pinch of salt and cracked pepper to taste. Stir again. Add the remaining olive oil, Italian herbs and Parmesan. Mix well until they are evenly distributed. Taste seasoning and adjust salt and pepper as needed.
Heat a seasoned cast iron skillet over medium heat. Pour the seasoned croutons into the heated pan and spread them out in an even layer. Flip croutons every 2 minutes or so to ensure even cooking on all sides. Toast the croutons in the pan for about 10 minutes or until the outside is golden brown and crispy while the inside is still soft.
Remove from the heat and place the pan on a cooling rack, stirring occasionally to help cool and to prevent the croutons from sweating and becoming soggy.
Serve as a salad topping, as a snack or dry and turn into Italian breadcrumbs.
