Lindsey Bareham

Parmesan Croûtons

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Good Soup Book
Good Soup Book

By Lindsey Bareham

Published 1997

  • About

Ingredients

  • 3 slices from a Farmhouse white loaf, crusts removed, cut into 1 cm (½-inch) cubes
  • 3 tablespoons of olive oil

Method

  • Preheat the oven to Gas Mark 6/200°C/400°F. Pour the oil on to a plate and sprinkle the parmesan cheese on to a second plate. Roll the bread first in the olive oil and then in the parmesan cheese. Place the croûtons on a wire rack that is resting on a baking sheet