Mildly Spiced Croutons
So you’ve bought some lovely artisan bread, be it, sour dough, Mediterranean Loaf, Pain Brioche, Rye but you simply have not got through it all and now its pretty stale and hard. Don’t throw it away, make the most wonderfully tasting, mildly spiced croutons, out of them. Use in soups and salads, especially Caesar salad. These dont normally make it to the soup, as I end up eating them when the come out of the oven!
“A crouton, colloquially referred to as a “crout”, is a piece of sautéed or re-baked bread, often cubed and seasoned, that is used to add texture and flavor to salads—notably the Caesar salad—as an accompaniment to soups and stews, or eaten as a snack food” – Wikipedia
- Stale bread
- Olive oil
- Salt and pepper
- Piri piri blend
- Pre-heat the oven to 150c
- Slice the bread and cube it into 2/3 cm pieces
- Place on a baking tray
- Generously drizzle olive oil over the bread
- Add salt and pepper to the bread
- Sprinkle a little bit of piri piri spice rub (not too much*)
- Turn and toss the bread with the seasoning with your hands
- Place the baking tray in the oven for 15 mins or until the bread pieces turn golden brown in colour
- Allow to cool, then place in an airtight container
A standard size baking tray covered in bread pieces should not need anymore than 1 tsp of piri piri.
Tap the teaspoon whilst moving it across the bread to get an even spread of the spices
The types of bread that work well to give you mildly spiced croutons are sour dough, both white and brown, granary, rye, baguettes, crusty loaves or crusty rolls.