Sourdough Croutons and Breadcrumbs
Serves 6
10 mins prep
60 mins cook
0 mins total
Homemade croutons and breadcrumbs made from an old, or over proofed loaf of sourdough bread.
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Preheat your oven to 350 degrees.
Take your sourdough bread, with a sharp serrated bread knife, dice into ½inch pieces. Spread those pieces into an even layer on the baking sheet.
Drizzle with olive oil and sprinkle the Italian seasoning over the whole surface. Give the bread a light toss so everything is coated in the oil and seasoning.
Bake for 45 minutes -1 hour, giving the bread a toss halfway through so that they cook evenly.
When they are done cooking, let them cool slightly before using them as a topping for a salad or use immediately on top of soup.
FOR BREADCRUMBS
If your making breadcrumbs, let the bread cool slightly before adding to a blender. Blend for 20 - 30 seconds so all the pieces are broken down into fine crumbs that resemble wet sand.
Use as a coating or topping for your favorite dish.
