BREAD CROUTONS WITH OREGANO or rosemary, delicious recipe with leftover dry bread, crispy and super tasty snack or appetizer, idea for aperitif or to accompany soups.
Delicious bread croutons with oregano or rosemary, perfect to enjoy on any occasion, great to serve as an appetizer or snack for lunch or dinner.
The recipe for bread croutons with oregano or rosemary is very simple, cut the bread into cubes and season them before baking, they are excellent with soups or as an aperitif.
A great idea to use up dry bread from a few days ago and they disappear in 5 minutes. You can use the same recipe with rolls or leftover sandwich bread to prevent it from molding after opening the package.
Follow me in the kitchen today there are bread croutons with oregano and rosemary!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4-5
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 10.5 oz stale bread
- 3.4 tbsp extra virgin olive oil
- 1 pinch salt
- 1 tsp dried oregano (or rosemary)
Steps
Cut the bread into slices of one or 2 cm then into pieces of 2 cm or as you prefer and place them in a food bag.
Add the salt, oregano or rosemary and oil, close the bag and shake well to season the bread.
Pour the bread into a baking tray lined with paper and if you prefer oil again then bake and cook under the hot grill at 428°F for a few minutes, be careful not to burn the bread.
Remove from the oven and serve immediately.
Bon appétit
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How to use dry bread HERE
