Lievito Madre Discard Croutons
These homemade sourdough croutons are the perfect way to use up leftover lievito madre bread. Tossed with garlic, herbs, and Parmigiano,.
Servings: 4 cups
Calories: 227kcal
Ingredients
- 4 cups lievito madre bread cubed
- 3 tablespoons olive oil (divided)
- 1-2 cloves garlic minced
- ½ teaspoon parsley
- ½ teaspoon oregano
- 2-3 tablespoons freshly grated parmigiano
- 1-2 pinches salt
- 1-2 dashes black pepper
Instructions
For the sourdough bread you can use the lievito madre bread or even the lievito madre discard bread, which is what I used.
- Pre-heat oven to 350F/180C. Line a baking sheet with parchment paper.
- In a medium bowl combine the garlic, parsley, oregano, parmigiano, salt and pepper.
- Place the cubes in a large bowl and drizzle with half the olive oil, sprinkle with the spice mixture and toss to combine. Add the remaining olive oil and combine.
- Transfer the bread cubes to the prepared baking sheet and bake for approximately 15-20 minutes, halfway through baking flip them over and continue baking until golden brown. Let them cool on the baking sheet then move to an airtight container for storage. Enjoy!
Notes
Storage
Once completely cooled, store the croutons in an airtight container at room temperature for up to 1 week. Make sure they’re fully dry and cool before storing to keep them crisp. Leftover tip: Extra croutons can be pulsed into homemade breadcrumbs and stored in the pantry or freezer. Freezing: You can freeze them after baking and rewarm in the oven, but it’s not my favorite method as the croutons may lose some of their crunch when thawed. For best texture, enjoy them fresh or repurpose them as breadcrumbs.Nutrition
Calories: 227kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 347mg | Potassium: 49mg | Fiber: 2g | Sugar: 0.04g | Vitamin A: 26IU | Vitamin C: 0.3mg | Calcium: 59mg | Iron: 1mg | Phosphorus: 54mg