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Simply scattered over pasta dishes, seasonal soups or folded through salad, this garlic croutons recipe from Dominic Chapman should be kept in your repertoire to liven up everyday dishes.
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To make the croutons, tear up the sourdough into small pieces and set aside
sourdough bread, half a loaf
3
Combine the olive oil, garlic, butter, parsley and pepper together in a bowl and mix well. Add the sourdough pieces to the bowl and use your hands to coat them in the mix
Spread the croutons out on a large baking tray, making sure any leftover butter from the bowl goes onto the tray. Toast in the oven for 8 minutes until golden brown, then remove from the oven and sprinkle over the Parmesan. Serve scattered over pasta, soups or salad
Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.
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Garlic bread croutons
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