Ingredients
- 2-3 thick slices of leftover sourdough bread, preferably a day or two old
- ~1 1/2 tablespoons extra virgin olive oil
- A handful of dried or fresh herbs (like thyme, marjoram, or rosemary)
- Salt
Make the Croutons
First, tear the sourdough bread into irregular but roughly uniform, bite-sized pieces and toss them in a mixing bowl.
Drizzle the olive oil over the bread, then add a couple of large pinches of salt and the herbs. Mix everything well with your hands. It’s a good idea to taste one at this point to see if you need more salt or herbs.
Heat a dry skillet over medium-high heat until it’s quite hot. Add enough of the torn bread mixture to make a single layer in the pan – you might have to work in a couple of batches to avoid crowding them.
Let the bread pieces sit for a few minutes until they start to get golden and toasted on one side, then give them a stir. Keep an eye on them, as they can burn pretty quickly.
Once all the pieces are well-toasted and crispy, transfer them to a bowl lined with paper towels to cool.
Sourdough Bread Croutons
Ingredients
- 2-3 thick slices of leftover sourdough bread preferably a day or two old
- ~1 1/2 tablespoons extra virgin olive oil
- A handful of dried or fresh herbs like thyme, marjoram, or rosemary
- Salt
Instructions
- Tear sourdough bread into bite-sized pieces.
- Toss bread with olive oil, salt, and herbs in a mixing bowl.
- Heat dry skillet over medium-high heat.
- Add bread in single layer, working in batches if needed.
- Toast 3-4 minutes until golden, stirring occasionally.
- Transfer to paper towel-lined bowl to cool.
Notes
