These croutons, traditionally made with sourdough or ciabatta, are a great way of using up stale bread. You can also use a wheat free or spelt bread. Try them on one of our soups or salads!
Herb and Caper Croutons
- 100g stale bread cut into very small cubes
- 2 cloves garlic, chopped finely
- Zest of a lemon
- A large handful of parsley, or a selection of herbs that you like
- 1 tbsp capers
- 4 tbsps extra virgin olive oil
- Salt and pepper
- Preheat the oven to 200c/ gas mark 6
- Heat a roasting dish in the oven. Add the oil and then the bread and mix well.
- Cook in the oven for approximately 10 minutes and then add the chopped garlic and stir in. Return to the oven and roast for another 5-10 minutes, stirring occasionally so that the bread is crispy and golden.
- Finely chop the herbs and capers together with the lemon zest.
- Add the chopped herbs to the crispy croutons and mix together. Taste and add pepper. You probably won’t need salt as the capers are salty already.
- Any leftovers can be stored in an airtight box in the fridge and will keep for about 3 days.
- If you like things spicy add some flaked chilli to the croutons.
- Vary the herbs that you use - parsley is ideal but basil, chives, dill, sorrel and coriander would also work.