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Lemon Garlic Roasted Croutons in a ceramic baking dish with the top of a lemon with stem

Lemon-Garlic Crouton Recipe

Valentina K. Wein
Add these Marinated Meyer Lemon-Garlic Roasted Croutons to any salad, and it will be elevated to another level.
*Makes about 5 cups croutons / serving size: about 1/4 cup
5 from 5 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 32 mins
Course Ingredient
Cuisine American
Servings 20
Calories 65 kcal

Ingredients
  

  • 1/2 pound loaf of sourdough bread
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 2 teaspoons garlic, crushed
  • 1/2 teaspoon salt
  • 1/3 cup extra virgin olive oil
  • freshly ground black pepper

Instructions
 

  • Cut the bread into approximately 1 1/2-inch cubes. Set aside.
  • In a large bowl, mix the lemon zest, lemon juice, garlic and salt together. Add  the oil and use a whisk to mix until it's well blended.
  • Add the bread cubes to the bowl and toss until all of the bread is well coated with the mixture. (This is easiest if you use your hands.)
  • Preheat the oven to 400°F, and let the bread marinate for 10 minutes.
  • Spread the marinated bread onto a baking sheet, in one layer. (Do not cover the baking sheet with anything beforehand.)
  • Grind a bit of black pepper over the bread, and then roast in the preheated 400°F oven until the bottoms of the bread cubes are golden brown, about 10 minutes. Then turn them over and roast until the other side browns, another 5 minutes or so.
  • Let the croutons cool on the baking sheet before using them.

Notes

I love this recipe with sourdough, but any rustic loaf of bread would be great.
Freshly made croutons are best when used the day they are made. If you store them, it should be in an airtight container, outside of the refrigerator -- when you're ready to use them, place them in a very hot oven for a few minutes, to crisp them up.
Keywords great on-the-go snack, great for salads
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