Crunchy Croutons for Salads and Soups

Recently I used some toast bread – the square one with brown borders – but for my previous recipe I cut off all the borders so I ended up with a pack of bread borders…

As I mentioned I’m in this ‘wintry soup mood‘ so I decided to keep the bread leftovers and make croutons instead of throwing it away.

This is not much of a recipe, it’s just a nice way to reuse something in the way our grandmothers would have done (bearing in mind that I already mentioned that mine were rubbish cooks so it is maybe not my case but anyway it sounded nice…).


Leftover bread

Mixed Herbs (Rosemary, Oregano, Thyme, Marjoram…)

Olive oil


Place all your bread bits inside a baking tray covered with baking paper. Sprinkle the bread with herbs, salt and olive oil.

leftover breadherbs and oil

Then put the bread in the oven at a high temperature until it becomes crispy…et voilà you now have some crunchy croutons!

I left mine long like little sticks but you can cut them in small squares before re-baking them if you prefer handy, smaller croutons.

You can keep your croutons inside a jar or a container and use them on soups or salads.

crutonscrutons on soup



  1. Hi TKT, Thank for visiting my blog so I can find you!
    You have a very unique/interesting/fine blog, which you are hiding! Your blog MUST be shared with the world by tagging your posts with most searched tags: recipes, food, cooking, baking, even ‘travel’ for the restaurant posts… what ever is appropriate for each post. Looking forward to your future posts. 😀 Fae.

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