This is a technique to make sourdough croutons and use up leftover sourdough bread, rather than a recipe as such. I never really know how much sourdough bread is leftover so this is a guide.
How to make sourdough croutons:
Ingredients:
Olive oil
Leftover sourdough bread cut into cubes
2/ 3 large sprigs rosemary (optional)
Sea salt & Black pepper
Orange zest from 1 /2 oranges and I used the leftover oranges from Cauliflower & Chickpea Soup to add more flavour (optional)
The oranges in this recipe were provided by Riverford Organic Farmers
Equipment:
Chopping board and bread knife
Large shallow baking tray or iron skillet
Two wooden spatulas/or just use your hands
Method:
Preheat your oven to 170C/325F/Gas 3
Fill the base of the pan with the bread cubes. Drizzle your bread generously with olive oil. Sprinkle over the salt and pepper and the zest. Mix well with your hands or two wooden spatulas. Place the rosemary and the leftover orange halves around the tin…bake for 6 – 8 minutes in the oven turning after a few minutes to make sure they are evenly toasted.
Enjoy with soup. We served these with our Cauliflower & Chickpea Soup
If you leave them to dry out you can also store them for a week in a jar.