Rich. Crunchy. Herby. Cheesy.... these little nuggets of amazingness might be a need to be a regular thing. I originally made them as a garnish for my Creamy Tomato Soup...and damn, the pairing was incredible. Add these croutons to salads, soups, or ANYTHING that's in need of a blast of flavor & texture.
There are lots of options for these. I love using Sourdough bread (low gluten) or Udi's Gluten Free bread for GF version. Tailor the flavoring to whatever dish you're making.... add rosemary essential oil, parmesan or more garlic & herbs!
Ingredients:
1/2 loaf of bread cut into small squares (sourdough or Udi's Gluten Free bread are my favorites)
1/2 cup oil ( avocado or olive oil)
3 sprigs fresh rosemary or 5 drops rosemary essential oil
1 tbsp granulated garlic
sprinkle with sea salt
OPTIONAL alternate flavorings:
1/2 cup parmesan cheese (dairy or vegan)
salt
More garlic
Additional herbs
Instructions:
Preheat oven 350 degrees.
Infuse oil by combining oil, fresh rosemary or rosemary essential oil in a bowl and set aside for 15-30mins. Cut bread into small squares. Remove rosemary sprigs, & toss bread evenly in oil. Spread in a single layer on a baking sheet & bake for 20 mins, flipping/stirring bread halfway through. WATCH them... all ovens bake a little differently and these little guys can go from perfect to burnt quickly. You want them to be a lightly toasted/golden brown. Sprinkle a small amount of salt on the final croutons.
To add vegan parmesan, sprinkle on bread after coating in oil, before you bake!
Serving Suggestions:
1) Toss with Kale Salad with QueerlyRooted Creamy Vegan Ceasar Salad Dressing
2) Sprinkle on QueerlyRooted Creamy Roasted Tomato Soup for added crunch!
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