Day 3 · Snacks & Sides
Garlic Parmesan Croutons
Makes 3 cups | 20 min
The crunchy, golden, slightly addictive reason to never throw away the heel of a loaf. Make a batch on Sunday and scatter over soups and salads all week.
The recipe card
Day 3
Garlic Parmesan Croutons
Turn leftovers into something amazing
Illustrative photograph. Serving suggestion.
TINY COVE COTTAGE BAKERY
The Second Life of a Loaf
Garlic Parmesan Croutons
Makes 3 cups | 20 min
Ingredients
- • 3 cups sourdough (cut into cubes)
- • 2 tbsp olive oil or butter
- • 2 cloves garlic (minced)
- • ½ tsp salt
- • ⅛ tsp pepper
- • ⅓ cup grated Parmesan
- • Optional: dried herbs (oregano, thyme, rosemary)
Method
- 1Toss bread cubes with oil, garlic, salt, pepper and herbs.
- 2Spread on a baking sheet.
- 3Bake at 375°F for 12–15 minutes, stirring halfway, until golden and crisp.
- 4Sprinkle with Parmesan and let cool. Store in an airtight container.
TINY COVE COTTAGE BAKERY
Ingredients
- 3 cups sourdough (cut into cubes)
- 2 tbsp olive oil or butter
- 2 cloves garlic (minced)
- ½ tsp salt
- ⅛ tsp pepper
- ⅓ cup grated Parmesan
- Optional: dried herbs (oregano, thyme, rosemary)
Instructions
- 1
Toss bread cubes with oil, garlic, salt, pepper and herbs.
- 2
Spread on a baking sheet.
- 3
Bake at 375°F for 12–15 minutes, stirring halfway, until golden and crisp.
- 4
Sprinkle with Parmesan and let cool. Store in an airtight container.
Best bread for this recipe
Any Tiny Cove loaf, 2–5 days old. Crustier ends make the crunchiest croutons.
Seasonal tips
Fold into a fall squash soup, or toss through a summer Caesar with garden lettuce.
Good bread goes further.
Fresh today. Delicious tomorrow. Reinvented after that.
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