I used white bread for my croutons, you can use sourdough or whole wheat if you like. Not sandwich bread though, The slices are too thin. I always freeze leftover bread and use them for breacrumbs or crutons.
Garlic croutons
1/2 loaf of white bread or sourdough bread. Slightly stale
1/4 cup of olive oil
1 large garlic clove, minced
Sea salt flakes
Preheat the oven to 375 F
Cut the loaf in rough thick cubes. Place on baking tray. Whisk olive oil with minced garlic.
Drizzle half the garlic oil onto the baking sheet. Add the bread and slighly press down to coat. Drizzle remaining oil on top, add a heavy pinch of sea salt flakes and toss to coat. Bake for 10 minutes until crisp and golden.
Let cool on the baking sheet. if not using right away store in airtight container.
Other flavor options:
1/4 cup grated parmesan
Dried herbs like rosemary and thyme
Minced fresh herbs, like basil and oregano
Grated lemon peel and coarse black pepper
1/2 loaf of white bread or sourdough bread. Slightly stale
1/4 cup of olive oil
1 large garlic clove, minced
Sea salt flakes
Preheat the oven to 375 F
Cut the loaf in rough thick cubes. Place on baking tray. Whisk olive oil with minced garlic.
Drizzle half the garlic oil onto the baking sheet. Add the bread and slighly press down to coat. Drizzle remaining oil on top, add a heavy pinch of sea salt flakes and toss to coat. Bake for 10 minutes until crisp and golden.
Let cool on the baking sheet. if not using right away store in airtight container.
Other flavor options:
1/4 cup grated parmesan
Dried herbs like rosemary and thyme
Minced fresh herbs, like basil and oregano
Grated lemon peel and coarse black pepper