Homemade Parmesan Croutons
Seriously stunning croutons - lash them on everything
I won’t beat around the bush – I’m obsessed with croutons. They’re the best topping for soups, salads or even just as a snack. Even though sometimes they can be a bit too crunchy and it feels like I’ll crack a tooth on one. That really doesn’t stop me though – the thrill makes it more exciting. Anyways, the reason I’m obsessed with these homemade crunchy croutons is because they have the potential to elevate a dish from mediocre to unreal. Let me explain.
In the last couple of months, I’ve really become aware of how important it is to have different textures within one dish. Making sure that I have the textures of smooth, chewy and crunchy is of the utmost priority now – they’re the three I always come back and refer to, as those are just my favourites. Your favourite textures, or ‘mouth feel’ preferences could be completely different to mine – but in case one of them is crunchy, then I’d definitely recommend to take a look at this recipe and think about making these croutons. Like I said, they can elevate a dish so easily. Especially what I would call ‘bowl food’, like soups, salads, polenta, orzo or risotto.
Anyways, I won’t go on and on, as this recipe is so ridiculously simple and should take you no time at all.
Recipe / about 6 servings
Ingredients
100g old bread - sourdough
10g parmesan, grated
2 tbsp olive oil
Pinch of flaky sea salt
Freshly ground black pepper
Method
Preheat the oven to 200°C / 390°F.
Tear or slice the bread into chunks, using mostly the fluffy texture from inside the loaf, with some pieces made of the outer crust.
Toss in a bowl with olive oil, grated parmesan, flaky sea salt and pepper, until well coated. Use your hands to get the oil into the crevices of the torn bread.
Place the croutons on a baking sheet and spread them evenly across. Bake for 15-20 mins, until golden brown and well toasted. Midway through this, it might be a good idea to give them a quick flip to ensure all sides are evenly cooked.
Remove from the oven, and allow to cool completely before storing in a jar. Keep in a cool, dry place for up to two weeks.
Notes
Add ins
Dried Italian herbs are great, like thyme and oregano. Or maybe a little spice is your thing? Add in dried red pepper flakes, or some chilli flakes for some heat!
Storage
These croutons will keep in an airtight container in a cool dry place for up to 2 weeks.