How delicious are bread croutons seasoned with garlic, oil, and chili, flavored with plenty of dried oregano. They are good to eat alone, great in soups and broths, and perfect as a base for bruschetta or stuffed croutons. You can prepare them with fresh bread or stale bread, so you don’t waste leftover bread. I love to prepare them every time I make a vegetable soup, or even a stew, great to accompany a stew or a good dish of tripe morsel. A good alternative to the usual bread balls from recycling. Croutons are also excellent to accompany creamy soups, now that we are in the coldest period of the year, they will warm us up on the coldest evenings.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 8 slices
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Garlic, Oil, and Chili Croutons
- 8 slices bread
- to taste Extra virgin olive oil
- 1 clove garlic
- 1 chili
- to taste oregano
Tools to Prepare Bread Croutons
- 1 Cutting Board
- 1 Knife
- 1 Small Bowl
- 1 Brush
Steps to Prepare Garlic Croutons
Cut 8 slices of bread. Then, on a cutting board, prepare a mince of garlic and chili.
In a small bowl, put some olive oil. Add the minced garlic and chili, and add plenty of crumbled dried oregano.
Place the bread on the oven rack or baking tray. Brush with the flavored oil.
Place in the oven under the grill, in the top part for about 1-2 minutes in a preheated oven at 428°F – you can also avoid turning them, so they will be softer on one side and crispier on the other. For a more uniform result, take out the rack, turn the slices, brush again with a little oil, and put back in the oven.
In a few minutes, we will have crispy croutons, although I confess that I don’t turn them, because they are already great as they are.
Try them to make excellent tomato bruschettas, but also to dip in soups and legume soups.
