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
