No Result
View All Result
johnandelana.com
  • Home
  • About
  • Recipes
  • Stories
  • Photography
  • Contact
  • Home
  • About
  • Recipes
  • Stories
  • Photography
  • Contact
No Result
View All Result
Just Elana
No Result
View All Result
Home Baking Recipes

Pecorino and Herb Croutons

by Elana
February 7, 2021
in Baking Recipes, Snack Recipes
477 20
2

exc-5a612ffda6525a284d2708e9

After finally creating a beautifully risen, light, fluffy, flavorful, crusty-on-the-outside-squishy-on-the-inside loaf of Tartine bread, I thought what better way to consume it than to bake it again and turn the loaf into croutons! This recipe is super simple and is a great way to revamp any extra loaves you have. The croutons demand to be eaten immediately in a salad, soup, or like popcorn! And yes, I am still talking about bread. Trust me, they are too good to be eaten only as a meal topper.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Pecorino and Herb Croutons

  • Author: Elana Iaciofano
Print
Pin

Description

This recipe is super simple and is a great way to revamp any extra loaves you have. The croutons demand to be eaten immediately in a salad, soup, or like popcorn! And yes, I am still talking about bread. Trust me, they are too good to be eaten only as a meal topper.


Scale

Ingredients

A loaf (or most of a loaf) of stale bread, cut into 1/2 inch cubes

1/2 cup grated Pecorino cheese (you could also use Parmesan)

3 turns of freshly ground pepper

1 tablespoon chopped rosemary

1 tablespoon chopped thyme

1 tablespoon chopped basil (dried basil actually works well in this case)

1/4 cup olive oil

1 large Ziploc bag


Instructions

Fire up the broiler of your oven and get out a cookie sheet.

Place the cubed bread in the plastic bag and throw everything else in there. Shake, shake, shake, Senora!

Dump the contents of the bag onto the cookie sheet, and spread out all the little cubes. Toast for a few minutes on one side, then rotate the cubes (OVEN MITTS!!!) so that they brown evenly on all sides.


Notes

Salt is optional. Peccorino is a very salty cheese, so don’t over-salt these guys. Only use extra salt if you really feel like you need to.

Did you make this recipe?

Tag @just.elana on Instagram and hashtag it #justelana

Share298Tweet187Share75

Related Posts

Sweet Potato Parmesan Crackers
Snack Recipes

Sweet Potato Parmesan Crackers

January 14, 2021
Spring Scallion Hummus
Side Dishes

Spring Scallion Hummus

January 14, 2021
Croque Madame Pretzel Pizzas
Baking Recipes

Croque Madame Pretzel Pizzas

January 14, 2021
Pumpkin Pancakes
Baking Recipes

Pumpkin Pancakes

January 14, 2021
Mini Blueberry Muffins
Snack Recipes

Eat Like a Iaciofano — Toby

October 29, 2020
Chicken Liver Paté
Baking Recipes

Chicken Liver Paté

January 14, 2021

Find A Recipe

No Result
View All Result

Categories

  • Baking Recipes (33)
  • Breakfast (13)
  • Dinner (36)
  • Family Favorites (11)
  • Holiday Favorites (18)
  • Pizza Recipes (13)
  • Salads (1)
  • Side Dishes (26)
  • Snack Recipes (29)
  • Stories (18)
  • Uncategorized (27)
Instagram
My name is Elana Iaciofano (last name is pronounced YACH-O-FANO…it’s fun to say!). I live in New Jersey with my husband Eric and our nine bicycles. I am a creative director for the food industry, food photographer, illustrator, author, and pizzaiola.
  • Home
  • About
  • Recipes
  • Stories
  • Photography
  • Contact

© 2020 JOHNANDELANA.COM

No Result
View All Result
  • Home
  • About
  • Recipes
  • Stories
  • Photography
  • Contact

© 2020 JOHNANDELANA.COM

Welcome Back!

Login to your account below

Forgotten Password?

Create New Account!

Fill the forms below to register

All fields are required. Log In

Retrieve your password

Please enter your username or email address to reset your password.

Log In