Rosemary, Parmesan & Garlic Croissant Croutons
Try these Rosemary, Parmesan, & Garlic Croissant Croutons that work just as well on top of a salad as they do in a bowl as a snack.
Equipment
- 1 Fine cheese grater
Ingredients
- 4 Croissants cut into cubes
- 2 cloves Garlic minced
- 65 grams (⅔ cup) Parmesan cheese finely grated
- 1 tablespoon Rosemary finely diced
- 3 tablespoons Olive oil
- Salt and cracked black pepper
Instructions
- Preheat the oven to 180C/355F (no fan).
- Place the cubed croissants into a mixing bowl and add the olive oil, grated parmesan, minced garlic, and rosemary. Sprinkle with a pinch of salt and some cracked black pepper.
- Toss the croissants in the seasoning thoroughly so that the croissant pieces are thoroughly and evenly coated.
- Tip the croissants onto the baking tray and bake for around 10 minutes or until golden brown and crunchy.
- Allow the croissant croutons to cool before serving as a garnish or in a bowl as a snack. Store in an airtight container for 2-3 days.
Notes
This recipe works best with croissants that aren't super fresh and buttery. Stale croissants will crisp up really well, so it's a great way to use up leftovers.
I like to cut up croissants with a pair of scissors; it stops you from squishing them with a knife!
Always preheat the oven and use an oven thermometer to make sure you are baking at the right temperature.
Be brave and let the croutons go quite a rich golden brown for optimal crunch.
Nutrition
Calories: 196kcalCarbohydrates: 14gProtein: 5gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 240mgPotassium: 47mgFiber: 1gSugar: 3gVitamin A: 283IUVitamin C: 0.4mgCalcium: 111mgIron: 1mg
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