Crunchy flavorful croutons are fun and easy to make! Lingering essence of garlic – made with fresh garlic, not garlic powder! These Garlic Sourdough croutons are a great snack with so many possibilities of building recipes with them.

I’m just back from The Hudson Valley Garlic Festival – my favorite foodie day of the year! Just had to put my stash of garlic to use immediately. FRESH Garlic IS different when recently picked and cured. It has more pungency, and the texture is more juicy than dry. Available now at farmers’ markets and quality grocers.

I cut the crusts off (as they are pretty hard for the right texture for my croutons.)
I bought my sourdough at Cobs Bread in Riverside, CT – and has them slice the boule into thick slices.

Let’s Make the Garlic Croutons!

REAL Garlic flavor from Fresh Garlic – NOT Garlic Powder

STEP 1:

Cut the crusts off the bread, I use a serrated bread knife

I do flavor the croutons with a little chili powder and sea salt (see below)

Cut the bread into 3/4″ squares

STEP 2:

Use a microplane and shred the garlic into a paste – will be creamy with small bits of garlic. WHY? Microplaning produces the maximum pungency of garlic!
And – it will coat the sourdough croutons perfectly.
(NO Microplane? Mince garlic, use the side of your knife to mash it on a cutting board.)

Hardneck Garlic delivers the most pungent and complex flavor. I love German Extra Hardy and Russian Red varieties. Hardneck garlic has a visual hard stem in the center. I always prefer Hardneck garlic to Softneck garlic! (Load up on hardnecks this season!)

STEP 3:

Add 2 tablespoons extra virgin olive oil and garlic to a pot. Warm through for just 1 minute over low heat. Add 1/4 teaspoon sea salt and 1/8 teaspoon Kashmiri Pepper*) a mild chili pepper – adds color and little heat

STEP 4:

Off heat – stir the sourdough bread squares into the oil & garlic – mix very well to coat with a rubber spatula

STEP 5:

Spread the raw croutons on a parchment lined rimmed baking pan, spacing them – bake in a preheated 350 degree oven.
Not such high temperature – we do not want the garlic to burn, just toast.

Crispy – yet not “hard.” Real garlic flavor you can not get from garlic powder!

Cooked for 10 minutes, then stirred up. Cook and additional 8 minutes until just golden.

Many who are “gluten sensitive” can digest and enjoy sourdough!

What to do with the Croutons?

FIRST – add to a great Composed SALAD (or your favorite Caesar!)

I mixed baby lettuces, red endive, sun gold tomatoes (from my garden), Zestar apples slices, radishes, roasted delicata squash, fresh dill, feta cheese, my apple cider vinaigrette… and the Sourdough Garlic Croutons.

What to do with your Sourdough Garlic Croutons?

• Add to any salad – see my Fall Salad above, or add to a Caesar (a no-brainer)
• Crush them and add as a topping for a casserole, pasta, baked pasta or topping an omelette
• Pulverize them in a small food processor – garlic crumbs are fabulous in so many ways – coat slices of goat cheese, toss on top of creamy soups and pasta creations alongside of fresh herbs
• I like to add them to “grilled” chicken or eggplant parmesan for crunch, easier than pan frying.
• Perfect topping for deviled eggs!
• Top your favorite proteins with the crushed garlic croutons for some crunch and flavor

Adding other flavors to the Croutons:

I add sea salt and a small amount of Kashmiri Chili powder… perfection!

Looking for a different flavor profile?
To the EVOO and garlic in to pot – add a sprinkling of Italian Seasonings, Ground Pepper, Smoked Paprika or Dried Parsley.
RIGHT AFTER baking – taking them out of the oven, can add chopped Fresh Parsley – mix in well to coat the croutons.

Microplaning Garlic:

• Produces the highest possible level of allicin—the compound responsible for garlic’s sharp taste and smell
• microplaned raw garlic delivers an extreme, spicy punch – this is tamed as it is cooked with olive oil… for just one minute
• It shreds the garlic into a melt-away paste that dissolves completely into the oil

SO much better that store bought! Enjoy these croutons with REAL GARLIC FLAVOR!
Karen

See My entire category: “I Love Garlic” ~ So many ways to use it!

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