Sourdough croutons

This recipe, like the roasted almonds one, I have adapted it from my childhood. My grandmother used to deep fry cubes of old bread, and I prefer instead of deep frying, coating and roasting, or, sometimes, shallow pan frying.

My grandma used to serve these ‘picatostes’ with winter soups. I like adding them to warm soups or fresh salads!


2 thick slices of sourdough bread

Negra extra virgin olive oil

1 garlic clove (optional)

Takes 15 mins – serves 4


Heat the oven to 220C/200C fan. If using, rub the whole garlic clove over both sides of the bread. With a bread knife, cut it into cubes.

Drizzle generously with Negra olive oil, toss them and spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Toss them again half way through.