Recipe of the Month from Kandanga Kitchen’s Bec Edmonds

 

A sprawling cheese platter or tasty bruschetta is not complete for me unless it has these sourdough croutons. We are spoilt by Lust for Crust’s sourdough, and rarely is there any left over – but when there is, don’t let it go to waste. Here is a simple recipe for delicious sourdough crisps or croutons. Use them to top salads, spread with cheese or on the side of your pumpkin soup coming into cooler months.

 

You’ll need:

Sourdough

Mandolin slicer (so handy)

Minced or finely diced garlic clove

¼ teaspoon salt

¼ cup Olive Oil

Parmesan – optional

Rosemary finely chopped – optional

 

Preheat oven to 190

Mix olive oil with garlic and salt

Thinly slice sourdough with mandolin slicer (or with a sharp knife – careful!)

Lay out on baking tray lined with baking paper

Brush on oil mixture

Sprinkle rosemary and grate Parmesan on top

Bake in oven until golden brown and crunchy

Store in an airtight container