Garlic Croutons Recipe

Croutons are usually thought of for garnishing soup however they also have other uses. I find these tasty garlic croutons work well in salads and other dishes where their texture and flavour can lift the overall effect of a simple recipe.

This recipe makes enough garlic croutons to garnish between four and six bowls of soup.



See note on ingredients
Two thick slices of bread Wholemeal bread is tasty and healthy, white bread will also work if it is of good quality.
4 Tbsp Olive Oil
2 Cloves Garlic, crushed As always, adjust garlic according to taste
Salt and Pepper
As usual I recommend using organic ingredients wherever possible.


Preheat the oven to 200 C (400 F).

Trim the crusts from the bread then cut into small cubes.

Put the olive oil and crushed garlic in a bowl. Season with a pinch of salt and a generous amount of freshly ground black pepper. Mix well.

Transfer the garlicky oil into a shallow dish. Add the bread cubes and gently mix by hand until the croutons are well coated. The croutons must now be cooked immediately.

Place the garlic croutons on a baking tray and cook for ten minutes.

Leave the garlic croutons to cool then place in an airtight container and store in the fridge - they'll keep for a day or two.

Warning: Avoid nibbling the garlic croutons before storing - you'll probably end up scoffing the lot!