Garlic and Herb Croutons
Croutons can be made from any bread but the best breads to use Turkish, Italian Ciabatta, or Sourdough because of their firm texture and crust.
Rye bread also makes a tasty crouton, especially suitable for salads and thick hearty soups.
Should the crusts be cut off? The choice is yours.
- 1 x day old Turkish bread
- 3 garlic cloves (crushed)
- 2 tablespoons chopped fresh Thyme leaves
- 2 tablespoons chopped Oregano leaves
- 2 tablespoons of Olive Oil
- Preheat oven to 220°C.
- Line a baking tray with baking paper.
- Cut bread into cubes or break into bite-size pieces, then place in a large bowl.
- Combine garlic, thyme, oregano and oil in a jug.
- Pour over bread. Toss to coat.
- Arrange bread mixture, in a single layer, on prepared tray.
- Season with salt and pepper.
- Bake for 10 to 12 minutes or until browned and crisp.
- Cool on tray.
Recipe by Anglicare North Queensland Limited.