⦁ 1 loaf of Sourdough/French Bread
⦁ ¼ cup Cobram Estates Olive Oil
⦁ 1 Tbsp Balsamic Vinegar
⦁ 1 tsp Dried Thyme
⦁ ¾ tsp Salt
⦁ ½ tsp Pepper
⦁ Heat a skillet on the stovetop and add about half of the olive oil. While this is heating, roughly chop the bread into bite-sized chunks. Toss those in the pan and then drizzle the rest of the olive oil over the bread so that it is thoroughly coated.
⦁ Sprinkle on the thyme, salt, and pepper, and then drizzle on balsamic vinegar over the top of the bread.
⦁ Continue to move the bread around in the pan to prevent them from burning after adding the vinegar with sugar.
⦁ Cook until an even brown color all over or until desired texture.
⦁ Remove from heat and let rest for 5 minutes. Serve on top of your favorite salad or soup and enjoy!
⦁ *Note: The croutons can also be cooked in the oven, but they will have a different texture. If cooked in the oven they will be crunchy all the way through.
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