Garlic Parmesan Croutons

This is so easy and I know you all are already making this.  I just never use croutons...the oil...you know!

I had some leftover scraps of Italian bread and I want to practice making this for the Farmers' Market.  What a great way to use leftover bread.  I can capture a little more profit by not wasting leftover bread.

These are so good!  I am munching them up as snacks!

Garlic Parmesan Croutons

8 ounces of day old bread
1/2 cup finely grated parmesan cheese
4 cloves of roasted garlic
1/2 teaspoon oregano
1/4 teaspoon thyme
1/2 teaspoon sea salt
1/4 teaspoon hot paprika
1/2 teaspoon freshly grated black pepper
1/2 cup olive oil
1/4 cup grated parmesan cheese

Mash the roasted garlic and add the olive oil.  Let this infuse at room temperature for about 4 hours.  Then strain the olive oil and discard the garlic.

Cut the bread into 1" cubes and  put in a medium sized bowl.  Add herbs, sea salt, black pepper , 3/4 cup finely grated parmesan cheese and olive oil.  Toss to coat.

Spread on a baking sheet and bake at 300F for 15 minutes.  Toss the bread cubes.  Add the additional 1/4 cup of parmesan cheese and return to the oven for 10 - 15 minutes.

Cool completely before storing in an airtight container.


  1. loves everythin that goes with garlic....great recipe!

  2. These look so yummy Sarah! As does your bread below. Your blog always makes me hungry. :)
    xo Catherine

  3. They sound wonderful to me. I bet I would eat them all before they ever had a chance to cool! Diane

  4. You can't go wrong with garlic! Lovely croutons with a warm bowl of soup, it's perfect.

  5. waste not, want not! you don't realize how crucial croutons are to a salad until they're not there. :)


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