Sourdough Bread Croutons
The key to really good, crunchy croutons is to use sourdough bread that's a day or two old and a little firm. Tearing the bread instead of cutting it creates all these irregular surfaces that get extra crispy when you pan-fry them in olive oil. This is a super simple way to use up leftover bread.
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
Use day-old bread for best results. Watch closely to prevent burning.
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