Ciabatta Bread Croutons

Categories: Bread, Croutons
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Published on: September 28, 2011

Ciabatta Bread Croutons

Ciabatta Bread
Ciabatta Bread

You may like bread……..I love bread. And in all seriousness Ciabatta bread is awesome. A great chewy outer crust and a light and airy inside.
I really can’t get enough of this bread. It works well with so many things I make.

In this instance I am making a Ciabatta crouton for the purpose of putting it into my Italian Onion Soup. Normally I wouldn’t make such a huge crouton.

Ciabatta square rolls
olive oil
salt and pepper.

Pre-heat over (or toaster oven) to 350.

Cut the rounded top off of the Ciabatta roll, about 3/4 of an inch from the bottom.

Place on an oven safe tray and drizzle olive oil over top and add salt and pepper.

Ciabatta Bread Croutons
Ciabatta Bread Croutons

Bake for about 15 – 17 minutes, or until bread starts to get brown and crispy. (Keep an eye on it so it doesn’t burn

Remove from oven and let it cool. As it cools, it will firm up quite a bit and get nice and crispy.
That’s good! It will soak up the soup well.

As so the tops of the bread do not do to waste, I also cube those up, toss with olive oil, salt and pepper and bake along side of the rolls. I usually serve these on the side of the soup, just in case someone wants extra.

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