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Croutons 1 Picture


  • (Parmesan1)
  • 1/2 baguette, sliced into rounds
  • Olive oil, for drizzling
  • 1/2 cup grated Parmesan
  • (Parmesan2)
  • 1 loaf ciabatta, crusts on, roughly chopped into 3/4-inch cubes
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper
  • 1/2 cup grated Parmesan
  • 2-3 cloves garlic


Adapted from


Step 1

Drizzle the baguette rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a baguette round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.
Throw the bread cubes onto a baking sheet and toss them in the olive oil and some salt and pepper. Sprinkle on half of the Parmesan, toss, sprinkle on more and toss again. Bake, tossing again halfway through, until crisp and golden brown, 12 to 15 minutes. Set aside to cool.
For the croutons: Preheat the oven to 250 degrees F.
Put the bread cubes on a baking sheet. Heat the olive oil in a small saucepan or skillet over low heat. Crush the garlic and add it to the oil, using a spoon to move the garlic around in the pan. After cooking 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
Drizzle the olive oil over the bread cubes and mix together until the bread is well coated. Sprinkle lightly with salt. Bake, shaking the baking sheet occasionally, until the cubes are lightly browned and crisp, 45 minutes to an hour. Let cool.


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