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Garlic Rye Croutons

The best possible use for day-old rye. Crisp, garlicky and deeply savoury, for soups, salads, or eating straight off the tray before they reach the bowl.

Time20 min
Serves4
LevelEasy
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Garlic Rye Croutons
made with European Rye

What you need

  • 4 slices day-old European Rye
  • 3 tbsp olive oil
  • 2 garlic cloves, crushed
  • ½ tsp flaky salt
  • Black pepper
  • Optional: parmesan, thyme

Make it

  1. Heat the oven to 190°C / 375°F.
  2. Cube the rye into bite-sized pieces.
  3. Toss with olive oil, crushed garlic, salt and pepper.
  4. Spread on a tray in a single layer.
  5. Bake 15–18 min, tossing once, until deep golden and crisp.
  6. Cool on the tray, they crisp further as they sit.

Tip. Add grated parmesan and a little thyme in the last five minutes for a richer, more savoury crouton.

European Rye Sourdough

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Every recipe here is better on a proper European Rye loaf.

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