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Garlicky Croutons
recipe
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London
Garlicky Croutons
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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$1.00
These garlic croutons are a staple in my waste-not-want-not series. They're a perfect way to utilize leftover bread ends, providing a crunchy, garlicky topping for your salads and sides. Made with sourdough bread, garlic oil, rosemary, and a pinch of salt, these croutons are dairy-free and vegetarian-friendly.
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You Need

4-6 servings
  • 150g leftover sourdough bread (or any bread hanging around)
  • 1 tbsp garlic oil or olive oil + 1 garlic clove thinly sliced
  • 1 sprig of rosemary
  • a very good pinch of salt

    • How To

    1. Preheat oven to 200C (400F).
    2. Hollow out the inside of your loaf of bread with your hands, and tear the bread into bitesize irregular pieces and place in a sheet pan.
    3. Keep the crusts and blitz in a food processor to make breadcrumbs for the freezer to use another day.
    4. If using garlic oil, drizzle over the bread pieces. If using regular olive oil, add a thinly sliced clove of garlic to the pan with the crumbs.
    5. Remove the needles from the rosemary sprig and sprinkle over the bread with a very good pinch of salt and mix everything together.
    6. Toast in the oven for 20 minutes, stirring every 5 minutes to ensure even browning and crunchiness.
    7. Allow an hour or so to cool completely before using to ensure maximum crunch.