Croutons

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Crispy, crunchy, little chunks of bread add texture and flavour to soups and a selection of salads such as Panzanella, Caesar Salad or try with hot smoked salmon, rocket and poached eggs. Use your imagination.

Classic croutons are simply little chunks of bread tossed in olive oil, salt and pepper and baked until crispy. There are many ways they can be enhanced and made more exciting to complement the soup or salad they are being served with, but equally, sometimes a classic crouton is just the ticket.

This recipe is a great way of using up odd bits of stale bread and any type of bread can be used. Simply cube the bread, toss in oil and seasoning and cook until crispy. They store well in a sealed container, are quick to make – prepared and cooked in under 10 minutes – and are heads and shoulders better than any store bought croutons.

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Deliciously tasty served in their basic form, it is easy to add flavours and further textures to this classic recipe.

Suggested additions for which I shall be posting recipes:

• cloves of garlic, peeled and crushed
• red or green chillis, stem and seeds removed and finely chopped
• fillets of anchovies, finely chopped
• grated cheese e.g. parmesan, cheddar, gruyere, feta, goat’s cheese
• sundried tomatoes, finely chopped
• chopped fresh herbs, such as rosemary, thyme
• pumpkin, sunflower and/or sesame seeds
• chopped nuts

To serve:

• 2 tablespoons chopped fresh herbs, such as parsley, coriander, basil, mint

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