Truffled sourdough Crouton Crumbles sound incredibly cheffy and posh, but in fact they are incredibly easy, but add a delicious (and luxurious) flavour to soups or salads.
I have used these crumbles with my family favourite, Jerusalem Artichoke Soup, and it transforms an already luxurious soup into a dish perfect for a festive starter!
How do you make Sourdough Croutons?
Easy! Because sourdough is quite open textured, and a little dryish, you don't really need to let the bread dry out as you would normal bread. I like to tear the sourdough into smallish chunks, and some crumbs as well, to give a great mix of textures. When this is stirred into the soup, it tastes amazing!
I crumble the croutons directly into my olive oil/truffle mixture, give them a quick toss, and then saute them over a moderate heat. Do not leave them unattended though as they can burn quickly!
Note: you can buy a reasonably priced jar of Salsa Truffina here.
Can I use other bread to make croutons?
Of course! If you are gluten-free, go ahead and use your favourite GF loaf. If you only have ciabatta or brown bread, or even a cheapo white loaf, they will all make fabulous croutons. However, I would recommend leaving the bread out of the packaging to dry out for a while, otherwise the croutons may be a little soggy!
- ¼ cup Sourdough Bread crust cut off
- 1 tablespoon Olive Oil
- 1 teaspoon Truffle Paste or ¼ teaspoon truffle oil
- 1 teaspoon Chives chopped
- ⅛ teaspoon Black Pepper
- In a smallish bowl, whisk together the olive oil, truffle paste or oil and black pepper.
- Crumble your sourdough into smallish pieces and crumbs directly into your olive oil mixture.
- Gently coat the bread pieces in the oily, heady mixture
- Heat a frying pan over moderate heat, and fry the breadcrumbs until they are toasty and starting to brown. Take care to move them frequently to avoid them burning.
- Once crisp, turn them out onto some kitchen paper to drain, sprinkle with chopped chives and they are ready to serve!