Croutons

If you have left over bread, then preserve it by turning it into croutons. It’s like pickling bread. You will need croutons for Caesar salad.

A handful of croutons added to a bowl of tinned cream of chicken soup works really well.

You can use any kind of bread, but an open textured bread makes the best croutons. Adjust the quantities of salt and garlic to taste.

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Ingredients

Bread

2 tbsp Olive Oil

4 cloves of garlic, crushed

Maldon Sea Salt

Equipment

A roasting tin, lined with tin foil

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Method

Pre-heat the oven to 160ºC

1. Cut the bread into crouton sized pieces

2. In the tin, mix the garlic with the oil and salt

3. Add the bread and mix so it soaks up the oil and the gralic and salt stick to the croutons

4. Bake in the oven until golden and crunchy. Be careful – they are easy to burn and nobody wants burnt croutons

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