Description
These garlic sourdough croutons are a great way to add extra flavour and texture to many meals. The stale bread combined with the confit garlic oil and thyme makes a crouton that goes well with salads, soups or even just eaten as a snack.
Ingredients
Scale
For the Confit Garlic:
- 350ml of extra virgin olive oil
- 4 heads of garlic
For the Sourdough Croutons:
- 1 loaf of stale bread cut into 2.5cm/1inch cubes
- 150ml Confit garlic oil
- Dried thyme leaves rubbed off the stems
- 1/4 tsp salt
Instructions
For the Confit Garlic:
- Peel the garlic with a small turning or pairing knife.
- Place the garlic in a small saucepot and add the oil and place on the stove over low heat.
- Cook the garlic very low and slow for about 60 minutes. The garlic cloves should be tender when poked with the tip of a knife.
- Remove the pot from the heat and allow to cool fully before transferring to a glass jar.
- Store the confit garlic in the fridge for 3-4 weeks.
For the Sourdough Croutons:
- Preheat the oven to 176°C/350°F.
- Toss the bread cubes, olive oil, dried thyme leaves, and salt together in a large bowl.
- Spread the sourdough croutons evenly on a baking sheet lined with a silpat or parchment. Bake the croutons for 25 minutes, stirring half way through.
- Remove from the oven and allow to cool completely before serving.
- Store the sourdough croutons in an airtight jar for up to one week.
Notes
- The baking time may vary depending on how stale your croutons are and how much oil they absorb. Be sure to check them during cooking.
- Use different herbs in the oil for different flavour profiles.
- Add dried chillies to the oil for a spicy oil.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Sourdough
- Method: Confit
- Cuisine: French