20 minutes
Crispy, garlicky, and cheesy croutons made from ciabatta bread, perfect for adding to salads, soups, or enjoying as a snack.
Garlic Clove, peeled
each
tablespoons
Ciabatta, cut into ¾-inch cubes
0 loaf
cups
teaspoons
Parmesan Cheese, finely grated
tablespoons
1. Prepare Garlic Paste
Start by grating the garlic cloves into a paste using a rasp-style grater. Measure out 0.5 teaspoon of the garlic paste for the croutons and set the rest aside for another use.
2. Mix Garlic and Olive Oil
In a small bowl, combine the 0.5 teaspoon of garlic paste with 1 tablespoon of extra-virgin olive oil.
3. Prepare Ciabatta Cubes
Place the ciabatta cubes in a large bowl, then sprinkle them with 0.25 cup of water and 0.25 teaspoon of salt. Toss the bread cubes gently to ensure they absorb the water evenly.
4. Cook Ciabatta Cubes
Heat 4 tablespoons of extra-virgin olive oil in a 12-inch nonstick skillet over medium-high heat. Once the oil is hot, add the soaked bread cubes to the skillet. Cook them for 7 to 10 minutes, stirring occasionally, until they are golden brown and crisp.
5. Add Garlic and Oil Mixture
Remove the skillet from the heat and clear a small area in the center. Pour the garlic and oil mixture into the cleared area and let it sit for about 10 seconds.
6. Add Parmesan Cheese
Sprinkle the Parmesan cheese over the croutons and toss them well to ensure the garlic and cheese are evenly distributed. Transfer the croutons to a clean bowl to cool slightly before serving.
Experiment with different cheeses like sharp cheddar, Gruyère, or Asiago in place of Parmesan. Each cheese will bring a unique flavor profile and melt differently, offering a new experience.
Add dried or fresh herbs such as thyme, rosemary, or oregano to the oil mixture before tossing with the bread. This would pair wonderfully with soups and salads that feature Mediterranean flavors.
. Replace Parmesan with equal parts of Asiago or Pecorino Romano for a sharper taste. . For a creamy, tangy profile, try adding crumbled feta or goat cheese after baking.
Incorporate red pepper flakes or cayenne pepper into the oil mixture for a kick of heat. Great for pairing with a Caesar salad or as a crunchy topping on a creamy soup.
. Add a combination of dried Italian herbs such as oregano, basil, and thyme for an herby kick. . For a fresher note, mix in finely chopped fresh herbs like rosemary, parsley, or dill after baking.
Grate high-quality Parmesan yourself and add it in the last few minutes of baking to avoid burning.
Select a day-old loaf with a nice crust and chewy interior for easier cutting and better flavor absorption.
Spread the croutons in a single layer to toast evenly and achieve crispness.
Aim for evenly sized cubes of bread, about 1 inch in size, for consistent texture and even toasting.
Bake at around 375°F (190°C), rotating the tray for even toasting if necessary.
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